Name: Zucchini (or Eggplant) Lasagna
Ingredients: 1/3 zucchini (sliced thinly, like lasagna noodles, can substitute eggplant); 1/3 cup mushrooms (sliced); 1/6 cup ricotta cheese; 1/6 cup mozzarella; 1/12 cup parmesan; 1/4 cup tomato sauce; 1/3 tsp dried basil; 1/2 clove garlic (minced); 1 ounces lasagna noodles; 1/2 tsp oregano

Preheat the oven to 325 F.
Place a thin layer of tomato sauce on the bottom of a baking dish.
Layer the thinly sliced zucchini.
Add a thin layer of ricotta cheese on top of the zucchini.
Spread minced garlic over the top of the ricotta cheese.
Place a layer of thinly sliced mushrooms on top of the cheese.
Add a layer of mozzarella, followed by another layer of tomato sauce.
Add a layer of fresh basil or spinach.
Add a layer of lasagna noodles (no need to boil them beforehand).
Now, repeat another sequence of layering all ingredients.
Finish by sprinkling Parmesan and oregano.
Be sure to cover the dish with tin foil before placing it in the oven so lasagna noodles will soften.
Cook for 45 minutes, and then serve!

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Zucchini (or Eggplant) Lasagna

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