Zucchini lasagna Recipe - RecipeShip.com

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Zucchini lasagna

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Casseroles, Cheese & Eggs, Entrees, Italian, Pastas & Noodles, Vegetables, Vegetarian, Western European, Zucchini

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Ingredients:

6	large	Zucchini (or more)
1	quart	Jar thick marinara sauce
1	lbs	Ricotta cheese
1	large	Onion, sliced
1/4	lbs	Mushrooms, sliced
1	tbsp	Dried oregano, crushed
1	tbsp	Dried basil, crushed
		Salt, pepper
1	lbs	Mozzarella cheese, sliced
1/2	cup	Grated Parmesan cheese
		Toasted sunflower seeds
		- (optional)

Procedures:

1	Slice zucchini ?inch thick.
2	Spread thick layer using half of marinara sauce in 13- x 9-inch baking dish.
3	Add layer of half of zucchini slices, then half of ricotta.
4	Top with half of onion and mushrooms, then sprinkle with half of oregano and basil.
5	Season to taste with salt and pepper.
6	Top with half of mozzarella cheese slices.
7	Cover with second layer of remaining sauce and repeat layering process, with remaining ricotta, onion, mushrooms, oregano, basil and mozzarella.
8	Sprinkle with parmesan cheese and garnish with sunflower seeds.
9	Bake at 350f 45 minutes, or until zucchini is cooked but not mushy.
10	note: for a non-vegetarian dish, use meat sauce or add sausage or pepperoni to marinara sauce.
11	makes 6 to 8 servings
12	(c) 1992 the los angeles times