Zucchini Lasagna

By jennKI

Ingredients

• "Meat" Sauce:
• 2 medium Zucchini cut into 1/8 inch slices - par boil about 5 minutes
• 1 medium Squash cut into 1/8 inch slices - par boil about 5 minutes
• 20 oz Shredded Mozzarella Cheese
• 20 oz Ricotta Cheese
• 1/2 cup grated Parmesan Cheese
• 2 TBSP Butter
• 3 Cloves Garlic (pressed)
• 1 Onion finely chopped
• 1/2 - 1 lbs Sliced Mushrooms
• 1 lbs ground beef substitute (veggie crumbles)
• 16 oz can Diced tomatoes
• 8 oz Tomato Sauce (or marinara)
• 3/4 cup Dry Red Wine
• 1 Tbsp Ground Oregano
• 1 Tbsp Rosemary
• 1 Tsp Basil Leaves
• Salt (to taste)
• Pepper (to taste)

Preparation

Step 1

"Meat" Sauce:
1) Heat Butter over medium heat and add Garlic and Onion.
2) Cook until Onion is limp.
3) Add Mushrooms and Ground Beef and cook stirring for 5 minutes.
4) Add the rest of the ingredients and simmer gently for 25 minutes or until thick.

Lasagna:
1) Preheat oven to 375ºF
2) Arrange a layer of Zucchini & Squash in a semi-shallow 3 quart casserole dish/pan.
3) Cover with Ricotta, Mozzarella and "Meat" Sauce.
4) Repeat layers until near the top of the casserole dish.
5) Bake uncovered for 35-40 minutes or until Zucchini is tender.
6) Put the remaining Mozzarella on top for the last 15 minutes.
7) Serve topped with Grated Parmesan Cheese.