Eggplant Lasagna

Ingredience

3 eggplants

2 milk cartons’ worth ricotta

Mozzarella

Parmesan

1 can tomatoes

Onion

Garlic

Seasonings

Pokyny

Roast eggplant w salt and olive oil at 400F for 20 min, flipping halfway through

Make tomato sauce w onion, garlic, canned tomatoes and seasoning

Shred mozzarella and Parmesan

Make ricotta

Layer w gf pasta sheets

Bake at 375 for 1 hour