Amazing Healthy and Delicious Zucchini Lasagna

Pictures do not do this meal justice. It is so good and so healthy. I have seen lots of recipes for Zucchini Lasagna floating around on Pinterest and blogs, but I didn't want any meat in mine - so I combined about 10 of these I saw online. And it was good. I love that it makes so many portions too. However, it is A LOT of work, so it's a good Sunday meal.  The lasagna will get really soupy if you don't take all the steps to draw some of the liquid out. Trust me, don't skip those steps. I use mushrooms and spinach for my sauce/veggie mixture, but you could use any of your favorite veggies or add some bell pepper in that too. 

Zucchini Lasagna 

• 3 good sized zucchinis sliced into about 1/8 inch strips (if you have a mandolin slicer it will come in handy - but I did just find with a good sharp knife too)
• 5 cloves garlic minced
• 1 package (1 lb usually) sliced mushrooms 
• about 3 cups chopped fresh spinach
• 1/2 onion chopped
• 28 oz can crushed tomatoes
• small can tomato paste (6 oz) 
• 16 oz can tomato sauce
• about 1/4 cup chopped fresh basil
• 1 teaspoon dried oregano
• 1 teaspoon fennel seeds
• 1 teaspoon dried rosemary
• salt and pepper to taste
• 15 oz part skim ricotta
• 1 egg
• 1 cup grated parmesan
• 4 cups shredded mozzarella cheese (yes I know that's a lot of cheese) 
• 1 tablespoon olive oil
• Some olive oil pam to spray your baking pan

1. These first steps are very important for keeping the zucchini less liquidy. After you have sliced your zucchini put it in a colander with paper towels under it and sprinkle with salt. The salt will draw out the liquid. Set this aside for about 30 minutes. I tossed it around every 10 minutes and shook the liquid off and resalted it a little. 
2. After setting this aside - preheat your oven to 375. 
3. After 30 minutes of the salt doing it's work pat the zucchini strips dry, place on a baking sheet and rub with olive oil and bake for about 10-15 minutes until they start to cook. Let cool.
4. In a pot heat a little olive oil. Then add onions. Allow to start to brown then add in your mushrooms, spinach, garlic. Allow to start to cook down just about 2-3 minutes.
5. Add tomatoes, sauce, paste, basil. oregano, fennel, rosemary and salt and pepper to your veggie mix. Stir well, bring to a boil. After it's at a boil, cover and let simmer for about 20 minutes so it thickens. 
6. In a bowl, combine ricotta, egg and parmesan.
7. Start layering your lasagna in a 9 x13 pan sprayed with Olive Oil Pam. It took me a while to get the layers right in this, but I like this combo. Tomato sauce, zucchini strips (they act as your noodles so layer them close together), ricotta mix, then sprinkle a layer of mozzarella. Then repeat, sauce, zucchini, ricotta, parmesan. 
8. Bake for about 30-40 minutes at 350. Watch for cheese to melt and start to brown on the edges, then you are good!

**Makes 6-8 servings.

**This is a 5 on Bryce's dish scale. A LOT OF DISHES. Pan, baking sheet, baking pan, cutting board, knife, colander, and a bowl to put stuff in as I chop. Lot of work, but worth it.