- *2 zucchinis, sliced thinly, like lasagna noodles
- 2 cups sliced mushrooms
- 1 cup ricotta
- 1 cup mozzarella
- 1/2 cup parmesan
- 1.5 cups tomato sauce
- 2 tsp dried basil or 1/2 cup fresh
- 3 cloves minced garlic
- 6 ounces lasagna noodles
- 1 tbsp oregano seasoning
*you can substitute the zucchini for eggplant if you like that better! Doesn’t change the recipe, just sub in the eggplant for the zucchini
Start by preheating your oven at 325 F. Take a baking dish and start by placing a thin layer of tomato sauce on bottom of your dish. Layer in your thinly sliced zucchini. Next, add in a thin layer of ricotta cheese on top of the zucchini. Spread your minced garlic over the top your ricotta cheese
layer. Next, place a layer of your thinly sliced mushrooms on top of the cheese. Your next layer is mozzarella, followed by another layer of tomato sauce.
Next, add a layer of fresh basil or spinach. Then, add a layer of lasagna noodles (no need to boil them beforehand). Now, repeat another sequence of layering all ingredients again and finish with a sprinkling Parmesan and oregano. Be sure to cover dish with tin foil before going into the oven so lasagna noodles will soften.
Cook for 45 minutes, and then serve!