Zucchini Lasagna

Name: Zucchini Lasagna
Yield: 10
Ingredients: For the Tomato Sauce:; 1 - 28 oz can of crushed tomatoes (or about 4 pounds of fresh tomatoes); 1 large garlic clove, minced; 1 Tbsp. fennel seed, crushed slightly to release the flavor; 1 tsp. ground oregano; 1/4 cup finely chopped basil; 1 tsp. cane sugar; 2 Tbsp. olive oil; For the Cheese Filling:; 1 pound of ricotta cheese (or cottage cheese); 1 cup grated parmesan cheese; 1 egg; Salt and Pepper to taste; For the Vegetables:; 2 to 3 medium-sized zucchinis, no bigger than 4 inches diameter (or 4 to 5 small zucchinis); 2 tsp. salt; 3 Tbsp olive oil; 1 pound of mushrooms, sliced; 1 bunch of swiss chard or spinach (about 4 cups, chopped); 1 large onion, minced; 2 Tbsp. flour (can be gluten-free flour); A dozen or so fresh basil leaves (optional); 4 cups shredded mozzarella (about 1 pound)

Zucchini Lasagna was pinched from <a href="http://www.pbs.org/food/kitchen-vignettes/zucchini-lasagna/" target="_blank" rel="noopener">www.pbs.org.</a>

"Embrace zucchini season with this vegetarian (and noodle-free) lasagna recipe along with a soothing, fall-inspired video from Aube Giroux Kitchen Vignettes...."

INGREDIENTS

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For the Tomato Sauce:

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1 - 28 oz can of crushed tomatoes (or about 4 pounds of fresh tomatoes)

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1 large garlic clove, minced

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1 Tbsp. fennel seed, crushed slightly to release the flavor

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1 tsp. ground oregano

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1/4 cup finely chopped basil

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1 tsp. cane sugar

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2 Tbsp. olive oil

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For the Cheese Filling:

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1 pound of ricotta cheese (or cottage cheese)

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1 cup grated parmesan cheese

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1 egg

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Salt and Pepper to taste

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For the Vegetables:

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2 to 3 medium-sized zucchinis, no bigger than 4 inches diameter (or 4 to 5 small zucchinis)

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2 tsp. salt

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3 Tbsp olive oil

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1 pound of mushrooms, sliced

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1 bunch of swiss chard or spinach (about 4 cups, chopped)

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1 large onion, minced

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2 Tbsp. flour (can be gluten-free flour)

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A dozen or so fresh basil leaves (optional)

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4 cups shredded mozzarella (about 1 pound)

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