ZUCCHINI LASAGNA

Steps:

• Sprinkle the zucchini and eggplant with 3 teaspoons of the salt. Set aside to drain in a colander for 30 minutes. Rinse and pat dry. Preheat oven to 350 degrees. Combine zucchini, eggplant and thyme in a nonstick skillet over medium-low heat. Cook until barely tender, about 3 to 5 minutes. Transfer to a bowl. Add basil and mint. Set aside.
• Combine the ricotta, egg, remaining salt and pepper. Set aside. Place 2 cups of the roasted tomato sauce in the bottom of a 9-by-9-inch baking dish. Place five uncooked lasagna noodles over the sauce. Top with a layer of the ricotta mixture, and finish with a layer of zucchini. Repeat twice, ending with a layer of sauce. Cover with foil and bake until tender, about 45 minutes. Remove foil and continue baking for an additional 15 minutes.