It's the end of summer and people are leaving squashes and tomatoes on your doorstep. So, make a nutritious and delicious Foodie Friday vegetable lasagna out of them!

Kathy Whyte/ WNBF News
Kathy Whyte/ WNBF News
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Foodie Friday Summer Vegetable Lasagna (prep. time about 2 hours including baking.  Serves 12)

1 small zucchini

1 small summer (yellow squash)

1/2 red pepper, diced

1 pkg. baby spinach, wilted

2 C. cherry or other small tomato, cut in half

1 C. sliced mushrooms

2 C. ricotta cheese

4-6 oz. sliced fresh mozzarella cheese

9 cooked lasagna noodles

prepared béchamel cheese sauce (Foodie Friday recipe 9/25/20)  

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