Garden Lasagna with zucchini!

Try this one to use up the extra zucchini or yellow squash in the garden.

This has to be one of the best recipes I have ever made!
Lasagna with fresh garden ingredients start to finish .
Everyone who has tasted this one agrees its delicious!

PS: I use locally made mozzarella and feta cheese. You can normally find them at the Co- op or farmers market in your area. Remember to use organic veggies and herbs if you are getting them from somewhere besides the garden!

INGREDIENTS:

• 3 medium zucchinis, thinly sliced on the round, (use a grater or mandolin)

• 1/2 C chopped onion

• 3 cloves of fresh minced garlic

• 3 tablespoons of olive oil

• 2 Cups of mozzarella cheese

• 1/2 C of fresh crumbled feta cheese

• 2 portobello mushroom caps, sliced

• 1/4 cup chopped fresh basil

• 1 tablespoon chopped fresh oregano

• 1/4 Cup balsamic vinegar

• 1 teaspoon of sugar

• 1/2 tsp salt

• 1/2 tsp freshly ground black pepper

• 1 8 ounce package of lasagna noodles

• 9 Roma tomatoes, thinly sliced

instead of fresh tomatoes you can substitue 1 jar of any flavor marinara sauce.
I have used both ingredients: 3 or 4 tomatoes sliced, and 1/2 jar of sauce and it comes out great!

DIRECTIONS:

1. Preheat oven to 350 degrees F.
2. Lightly coat a 9×9 baking dish with cooking spray.
3. In a large bowl toss together the zucchini, mushrooms, garlic, onion and 1 cup of mozzarella and 1/2 cup of feta cheese.
4. In a separate bowl combine olive oil, balsamic vinegar, basil, oregano, sugar, salt and pepper and stir well.
5. Pour oil mixture over the veggies until well coated and blended.
6. Place a layer of lasagna noodles into the bottom of the prepared pan. Put a layer of tomato slices over the noodles. Spread a generous amount of the veggie mixture over the tomatoes and then add another layer of tomatoes or marinara sauce and some mozzarella.
7. Lay another layer of lasagna noodles, tomatoes (Or sauce), vegetable mixture, tomatoes, and continue layering with lasagna.
8. Heap the dish full, ending with the veggie mixture, sprinkle remaining cheese on top.
9. Bake 35-45 minutes until noodles are tender. Let stand for a few minutes to set, then slice and serve!

Tags: calabacitas, Lasagna, recipes, squash, zucchini