Zucchini (or Eggplant) Lasagna

• *2 zucchinis, sliced thinly, like lasagna noodles
• 2 cups sliced mushrooms
• 1 cup ricotta
• 1 cup mozzarella
• 1/2 cup parmesan
• 1.5 cups tomato sauce
• 2 tsp dried basil or 1/2 cup fresh
• 3 cloves minced garlic
• 6 ounces lasagna noodles
• 1 tbsp oregano seasoning

*you can substitute the zucchini for eggplant if you like that better! Doesn't change the recipe, just sub in the eggplant for the zucchini

INSTRUCTIONS:

Start by preheating your oven at 325 F.  Take a baking dish and start by placing a thin layer of tomato sauce on bottom of your dish. Layer in your thinly sliced zucchini. Next, add in a thin layer of ricotta cheese on top of the zucchini. Spread your minced garlic over the top your ricotta cheese
layer. Next, place a layer of your thinly sliced mushrooms on top of the cheese. Your next layer is mozzarella, followed by another layer of tomato sauce.

Next, add a layer of fresh basil or spinach. Then, add a layer of lasagna noodles (no need to boil them beforehand). Now, repeat another sequence of layering all ingredients again and finish with a sprinkling Parmesan and oregano. Be sure to cover dish with tin foil before going into the oven so lasagna noodles will soften.
Cook for 45 minutes, and then serve!

Serves 6