GG Veggie Lasagna 😋

The. Moment. Has. Arrived. I seriously almost passed out when I first taste tested my latest GG F Factor recipe. This is so good, so easy, and doesn’t feel dietetic at all. It’s a cross between lasagna and eggplant parm; what could possibly go wrong? Mangia without the guilt!

Ingredients:
12 original GG crackers
Marinara sauce
15 oz container part skim ricotta cheese
Bag shredded mozzarella cheese
One egg
Garlic powder, dried basil or oregano
A small to medium eggplant sliced lengthwise
Three yellow or green zucchini sliced lengthwise (both veggie unpeeled)

Instructions:
Preheat oven to broil, spray an 8x8 pan lightly with non stick and set aside. Slice the eggplant and zucchini into thin sliced lengthwise. Spread in a single layer on another aluminum pan that’s lightly oiled. I use the olive oil sprayer. Drizzle or spritz lightly with olive oil and sprinkle lightly with salt. Broil on top rack several minutes until lightly browned. When done set aside and SWITCH oven to bake at 350. In a bowl mix the ricotta, egg, a tsp each of the garlic powder and basil/ oregano, and 1/4 cup of the mozzarella.

In the pan layer marinara, 6 GG crackers, overlapping veggie slices, and ricotta mixture. Repeat. Top the last ricotta layer with marinara and the rest of the shredded mozzarella. Bake 45 min to an hour until golden brown on top. The layers cut so nicely and the crackers surprisingly held their shape. If I wasn’t already your favorite person, I think I am now.