Ingredients

• 1 eggplant
• 2 medium yellow squash
• 2 medium zucchini
• 8 oz. of raw mushrooms
• 1 red pepper
• 1 orange pepper
• 1 yellow pepper
• 1 egg
• 8 oz. package of ricotta cheese
• 1 container of grated parmesan cheese
• 8 oz. shredded mozzarella cheese
• 8 oz. spaghetti sauce
• salt, to taste
• pepper, to taste
• garlic powder, to taste

Instructions

1. Preheat oven to 350 degrees.
2. Mix together the ricotta cheese, egg and 1/8 cup parmesan cheese and set aside.
3. Cover cookie sheets with foil and spray with olive oil.
4. Slice all of the vegetables into thin strips, using a vegetable peeler for the squash, zucchini and eggplant, and place on the cookie sheets.
5. Bake the vegetables for 15 minutes to roast them, and set aside.
6. Next, take a 9 x 13 inch casserole dish and put a layer of the shredded mozzarella cheese to cover the bottom of the dish.
7. Put a layer of the eggplant down as the base and spoon a layer of spaghetti sauce on top.
8. Add a thin layer of the ricotta, egg and parmesan mixture.
9. Sprinkle the salt, pepper, and garlic powder on top.
10. Repeat this process with all of the roasted vegetables in whatever order you want, ending with a layer of the shredded mozzarella cheese.
11. Bake at 350 degrees for 30 minutes, covered with foil.
12. Remove the foil and bake for another 5-10 minutes to melt the cheese on top.
13. Remove from the oven and let it cool for 10-15 minutes before cutting into it.