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Title: Zucchini Lasagna 2
Categories: Vegetarian Entree Cheese California Casserole
Yield: 6 Servings

6lgZucchini (or more)
1qtJar thick marinara sauce
1lbRicotta cheese
1lgOnion; sliced
1/4lbMushrooms; sliced
1tbDried oregano; crushed
1tbDried basil; crushed
  Salt, pepper
1lbMozzarella cheese, sliced
1/2cGrated Parmesan cheese
  Toasted sunflower seeds (optional)

Slice zucchini 1/2-inch thick. Spread thick layer using half of marinara sauce in 13- x 9-inch baking dish. Add layer of half of zucchini slices, then half of ricotta. Top with half of onion and mushrooms, then sprinkle with half of oregano and basil. Season to taste with salt and pepper. Top with half of mozzarella cheese slices. Cover with second layer of remaining sauce and repeat layering process, with remaining ricotta, onion, mushrooms, oregano, basil and mozzarella. Sprinkle with Parmesan cheese and garnish with sunflower seeds. Bake at 350F 45 minutes, or until zucchini is cooked but not mushy.

Note: For a non-vegetarian dish, use meat sauce or add sausage or pepperoni to marinara sauce.

Makes 6 to 8 servings

(C) 1992 The Los Angeles Times From: Karen Mintzias Date: 25 Mar 94

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