Makes one 9 inch lasagna
Serves 4 as a main course with salad
Use a 9 inch springform cheesecake pan

Ingredients:

• 4 large tomatoes (roast at 350°F on a well oiled sheet pan, 20 minutes) reserve all oil and remove the skin after roasting
• 1 yellow summer squash, 6 inches long
• 1 large eggplant, medium size
• 1 red onion
• 4 cloves garlic
• 1 sweet yellow pepper
• 1 sweet red pepper
• 1/4 cup olive oil

Dice all after removing seeds from peppers, toss with oil, salt & pepper and roast on a sheet pan at 350°F for 20 minutes.

Using sheets of fresh pasta cut four 9 inch rounds (double the sheets if they aren’t big enough).

• 1 quart fresh arugula
• 1 quart fresh spinach

Chop fresh greens and combine in a bowl, season with salt and pepper.

Turn the oven up to 450°F (or fire a wood burning pizza oven).

• 1 cup fresh ricotta cheese
• 1.5 cups cream cheese
• 3 large fresh eggs
• 2 tablespoons chopped fresh oregano
• 4 tablespoons fresh chopped parsley

Combine all dairy & eggs with herbs in a bowl with a kitchen spoon. Coat the bottom of the springform pan with tomatoes and residual oil. Place the first layer of pasta on the bottom. Add 1/2 of the roasted vegetables and 1/2 of the greens on the first layer, add second layer of pasta, add remaining tomato and greens, add the 3rd layer of pasta, add the egg/dairy mixture, add the 4th layer of pasta. Top with remaining roasted vegetables.

Place on a sheet pan and set in the center of the oven for 15 minutes, open the oven and turn the lasagna and cook for another 5 minutes. Remove the outer ring of the springform pan after running a knife around the edge. Garnish with fresh ricotta and herbs.