Zucchini lasagna

I always think of zucchini as a vegetable you shouldn’t have to buy. I’ve never grown it myself, but it seems anyone that grows it in their garden has an abundance of it and they are more than willing to share their zucchini with others. And zucchini is a vegetable people seem to be looking for new and different ways to use it because there is so much of it out there. I was the lucky recipient of zucchini from my sister’s garden and thought this might be a good way to use some up. When I told Craig I was making veggie lasagna for dinner he wasn’t very excited but once he tasted it he was pleasantly surprised and based on the amount he consumed I would have to say he really liked it.

5 cups chopped zucchini
5 cups chopped assorted vegetables (broccoli, onion, cherry tomatoes, mushrooms)
2 cloves of garlic, chopped
1 tablespoon olive oil
2 cups low-fat ricotta cheese
1 cup low-fat cottage cheese
1 ½ cup freshly grated parmesan cheese, divided
½ cup chopped flat leaf parsley
½ cup chopped fresh basil
¾ teaspoon salt
¼ teaspoon pepper
1 quart prepared spaghetti sauce
16 ounce box of no boil lasagna noodles

Preheat oven to 375 degrees F. Add zucchini, assorted vegetables, garlic and olive oil to large sauté pan. Over medium high heat; cook veggies for 7 or 8 minutes, stirring every minute or so. Remove from heat and set aside. In a mixing bowl blend the ricotta cheese, cottage cheese, and ¾ cup of the parmesan cheese with the parsley, basil and salt and pepper. Cover the bottom of an 8 x 11” pan with a thin layer of spaghetti sauce. Top the sauce with lasagna noodles. Add half the veggie mixture to the pan and top with half the cheese mixture. Add another layer of lasagna noodles to the pan, top with half of the remaining spaghetti sauce. Add the remainder of the veggies to the pan, top with the rest of the cheese blend. Add another layer of lasagna noodles and top with the rest of the spaghetti sauce and sprinkle the ½ cup of reserved parmesan cheese on top. Bake in the oven for 40 minutes. Allow to cool for 10 to 15 minutes before serving.  Karen

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