Recipe: Zucchini Lasagna (no noodles, using onions and mushrooms)

ZUCCHINI LASAGNA
"Layered and baked like the beloved Italian-American pasta dish, this wheat-free casserole is best made a day in advance, and cut while cold, then warmed before serving."

3 cups tomato sauce
4 large zucchini, sliced very thin on a mandolin or slicing machine, about 1/8-inch thick
Kosher salt and freshly ground black pepper
1 pound ricotta cheese
1 pound provolone, fontina, mozzarella, or cheese of your choice, shredded
2 cups sauteed onions and mushrooms, or 2 cups frozen mixed vegetables, thawed

Heat oven to 350 degrees F.

Spread 1 cup sauce onto the bottom of a 9x13-inch baking dish. Arrange a layer of zucchini slices into the pan, overlapping the pieces by a third.

Dot the zucchini layer with half of the ricotta, distributing teaspoonfuls evenly around the casserole. Layer on 1/3 of the shredded cheese, and half of the vegetables.

Arrange another layer of zucchini, and repeat fillings, using remaining ricotta, vegetables, and another third of the shredded cheese. Add a final layer of zucchini on top, and spread on 2 more cups of tomato sauce.

Sprinkle top with remaining cheese; bake 1 hour until casserole is bubbly and cheese is lightly browned. Cool to room temperature, and then refrigerate until cold.

Cut into portions, and reheat in the oven or microwave until hot.

Makes 1 (9x13-inch) dish
Used by permission to Recipelink.com from Everything
Source: The Everything Vegetarian Cookbook by Jay Weinstein