Preparation
Step 1
Cut the squash into circles (my sister actually cuts in longways so it looks like lasagna noodles).
Layer them in a baking pan (like a cake pan, at least 9 by 13)
Sprinkle dried or fresh oregano, basil, parsley and fresh ground pepper.
Layer the spinach on
Spoon a little sauce here and a little cheese to act as a binder.
put another layer of squash and repeat the seasoning.
Put the eggplant on top, and use about 1 cup of sauce to cover. Sprinkle with 1/2 the remaining mozzarella.
Cook at 20 minutes on 400 degrees covered, then uncover and cook for 40 minutes at 350.
WHen you get it out of the over, cover with the remaining cheese.
SOme notes - you can use more or less of any ingredient - just play with it.
I tried tofu, it didnt go over well. I do like to put in large fresh basil.
The veggies give off a lot of liquid, so I usually drain the pan after it cools enough. I tried cooking the veggies first, but they came out too soggy. (That is also why you cook it uncovered at the end, plus it makes the cheese crispy on top!).
I store the leftovers separately (not in the pan) so that the remaining liquid isn't stored.
Jeff likes more sauce with his, so I keep whatever is leftover and heat it as a side so he can spoon it on.