Impromptu

This is an eggplant, zucchini, and summer squash lasagna impromptu. No cashew ricotta cheese this time; just what I had on hand. I thought it took a nice picture. I actually do impromptu cooking quite a lot. If you notice themes from week-to-week it is probably because I have leftover ingredients and am pretty savvy. The ability to be resourceful is a good quality to have. You'll definitely get the most bang for your buck as well as learn a lot about improvisation and winging it on the fly. I recommend peeling your eggplant. Bake 350 degrees for 40 minutes.