Harvest Lasagna

Harvest Lasagna

A Meatless Monday recipe that comes from a chef in Sarasota County Schools, Fl, this is a perfect fall pasta plate.

YIELD: 4 hotel pans

10 lbs. (about 8) eggplants, peeled
5-7 lbs. (about 12) zucchini, peeled
5 lbs. yellow squash, peeled
1 cup oil
8 cloves garlic, chopped
4 onions, diced
3 #10 cans tomatoes, diced, juice reserved
2 bunches oregano, chopped
2 bunches thyme, chopped
2 bunches basil, chopped
¾ cup sugar
2 Tbsps. salt
2 Tbsps. pepper
2 (5-lb. cans) ricotta
6 lbs. + 8 oz.

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