Recipe: Zucchini Lasagne and Variation

No noodles!

We used some of the frozen baby round zucchini, and of course, the marinara sauce was made from fresh tomatoes, basil, oregano and so on.

Recipe below

ZUCCHINI LASAGNA AND VARIATION

Serves 6-8

6-8 large zucchini

1 quart thick marinara sauce (preferably homemade—see recipes in Basics, Canning …, and Casseroles … sections)

16 oz ricotta cheese

1 large onion, sliced

4 oz mushrooms, sliced (can be sautéed in butter if desired)

1 Tbsp oregano, crumbled

1 Tbsp basil, crumbed

Salt, pepper

1 lb mozzarella cheese, sliced

½ C Parmesan cheese, shredded

Toasted sunflower seeds

Preheat oven to 350^o. Slice zucchini ½ inch thick. Spread a thick layer of marinara sauce in bottom of a 13x9 inch baking pan, add a layer of half the zucchini slices, then a layer of half the ricotta, top with half the onion slices and mushrooms, sprinkle with half the oregano and basil, season to taste with salt and pepper, and top with a layer of half the mozzarella cheese slices. Repeat with a second layering of each. Sprinkle with Parmesan cheese and sunflower seeds. Bake 45 minutes or until zucchini is cooked but not mushy.

NON-VEGETARIAN VARIATION

Use meat sauce in place of marinara sauce, or add cooked sausage or pepperoni to marinara sauce.