This is a recipe I found while trying to figure out what to do with the abundance of veggies coming out of my garden.
The key to not having a soggy mess with this recipe is to make sure you let it rest for 20 minutes so the starches can absorb the liquid as it cools a bit.
- 1 medium zucchini, halved lengthwise and sliced
- 1/3 cup chopped red onion
- 1 cup shredded mozzarella cheese, divided
- 1/2 cup Parmesan cheese
- 8 oz baby Portobello mushrooms, sliced
- 4 cups fresh baby spinach or swiss chard
- 1/4 cup chopped fresh basil
- 1 tablespoon chopped fresh oregano
- 4 cloves garlic, minced
- 3 tablespoons olive oil
- 1/4 cup bal
- Preheat the oven to 350 degrees F (175 degrees C). Lightly coat a 9x9 inch baking dish with cooking spray.
- In a large bowl, toss together the zucchini, mushrooms, spinach, garlic, red onion, 1/2 cup mozzarella cheese, and parmesan cheese. Drizzle with olive oil and balsamic vinegar, and stir in basil, oregano, sugar, salt and pepper. Stir the mixture until evenly blended.
- Place a layer of lasagna noodles into the bottom of the prepared pan. Make a layer of tomato slices over the noodles. Spread a generous amount of the spinach mixture over the tomatoes. Don't worry, it shrinks a lot while cooking. Lay slices of tomatoes over the spinach mixture, then another layer of noodles. Start with another layer of tomatoes on top of the noodles, and repeat layering until the dish is heaped with lasagna, ending with the vegetable mixture. Sprinkle remaining cheese on the top.
- Bake for 35 to 45 minutes in the preheated oven, until noodles, and vegetables are tender. Let stand for 15-20 minutes to set, then slice and serve.