Zucchini Lasagna

PREP TIME

15 mins

COOK TIME

55 mins

TOTAL TIME

1 hour 10 mins

Ingredients
3 small or 1-­2 large zucchini (enough for about 25 slices)
⅓ onion, chopped                           1 TBS fresh thyme
7 sliced mushrooms                         2 TBS fresh oregano
2 tbspolive oil                                  2 TBS fresh basil
14.5 oz diced tomato                      ½ cup parmesan
8 oz tomato sauce                           10 oz ricotta
½ tsp garlic salt                               1 egg
½ tsp garlic powder                        8 oz mozzarella

Instructions
1. Cut zucchini into ⅛ inch thick strips.
2. Lay zucchini out on paper towels and sprinkle with salt. Cover with additional paper towels.
 3. Put olive oil, sliced mushrooms and chopped onion in a saute pan over medium heat. Saute for about 5 minutes until onions are golden.
4. Add diced tomatoes, tomato sauce, garlic salt and garlic powder.
5. Stir everything together and allow to simmer for a few minutes.
6. Add fresh herbs when you are done simmering and remove from heat.
7. Preheat oven to 375 degrees.
8. In a small bowl combine, egg, ricotta and parmesan.
9. Spray a 9x9 (or 8x8) baking pan with pam.
10. Spread some sauce on the bottom of your pan.
11. Layer 1 layer of zucchini across the sauce.
12. Top zucchini with about ⅓ of ricotta mixture.
13. Top ricotta with ¼ of mozzarella.
14. Top cheese with more sauce and repeat steps 10­13.
15. End with zucchini, sauce then mozzarella.
16. Cover pan with foil and bake for 35 minutes.
17. Remove foil and bake uncovered for another 15­20 minutes until cheese is golden.
18. Remove from oven and let rest for about 5 minutes before eating.

Recipe by Like Mother, Like Daughter at http://lm ld.org/2013/09/02/zucchini­lasagna/

Delicious. I found it a little too juicy so next time I will be using fresh tomatoes instead of canned.  Hubby has also requested mushrooms.  I have included those adaptations in the recipe with all due respect to the creator.