Even though lasagna seems to be a winter dish, I think a summer version is in order. The zucchini and eggplant can replace the pasta with a meatless sauce and voila!, I have a farm stand version of lasagna. I have never tried substituting vegetables for pasta before and was I ever happy with the results. In fact, I think it is the best lasagna I have ever made. I love it when I come up with something that is indulgent but airs on the side of healthy. I did not miss the pasta or meat at all and it was garlicy and spicy. Adding Italian sausage to the sauce would probably be quite good if you are one that prefers meat in their lasagna. In the summer, I tend to skip meat altogether, because that is just me and I don't miss it. I call this Farm Stand Lasagna because almost all ingredients can be purchased at the farmers market. There are cheeses at my farmers market but they were out of ricotta and they don't have Parmesan. The fresh mozzarella was made locally and am sure it is sold at some farmers market somewhere.
