ZUCCHINI LASAGNA

SERVES 4-6

Approx 1.5 lbs (2 large) zucchini sliced lengthwise into thin slices

2 oz sun-dried tomatoes

1/2 lb mushrooms, sliced

1 yellow onion, diced

1 yellow bell pepper, sliced

1 red bell pepper, sliced

10 cloves garlic, fresh & chopped

18 oz tomato sauce

3 tbsp olive oil

Ricotta cheese

Parmesan cheese

Seasonings: red pepper flakes, oregano, thyme, basil, salt, pepper

Preheat oven to 375°

Saute tomatoes, tomato sauce, mushrooms, onion, peppers and garlic in pan with 2 tbsp of olive oil until wilted. Add water if needed

Cover bottom of pan with 1 tbsp olive oil and add 1 layer of zucchini to pan

Top with 1/2 of the veggies and 1/2 of ricotta spread until even

Add 2nd layer of zucchini strips

Top with rest of veggies and then add ricotta

Add parmesan to cover top of lasagna

Bake for 60 minutes and serve

If meat is desired in this dish, add ground beef or turkey to veggies and saute until brown