Vegetable lasagna

4 or 5 large yellow and Green Zucchini squash

16oz container of Ricotta cheese

12 oz of shredded mozzarella

2 cans of herbed crushed tomatoes

1 bunch of garlic

1 oz fresh parsley

1 sprig of fresh oregano

4 Oz Shredded or shaved Parmesan

1/2 cup olive oil

Salt and pepper.

Slice Zucchini squash into thin wide strips and lay them flat in one layer on a baking sheet

Drizzle on olive oil, salt and pepper.

Broil on high until they soften and get slightly roasted. If your oven is big enough you can do two pans at a time.

After all the Zucchini is roasted set them aside to cool.

Peel the garlic, mince it and place it in a large bowl, finely mince about 2 TSP of fresh oregano, and the parsley. Mix thoroughly into the ricotta cheese.

Take a large 9x12 baking dish and layer zucchini, Ricotta, mozzarella, and tomatoes in that order until you get to the top of the dish where the 4 oz of Parmesan and the rest of the mozzarella is added.

Cover with aluminum foil and bake at 400F for 4o min.

Uncover and bake at 350 for 15 more min.

Remove from oven and let it set up for 30 min or so.

Serve with herbed garlic bread and a side salad.