Fresh Veggie Lasagna Using Zucchini and Mushrooms

californiagrown.org

sharynn

2 green zucchini, sliced ⅛″ thin lengthwise

2 yellow squash, sliced ⅛″ thin lengthwise

1 eggplant, sliced crosswise into ¼″ rounds

8 oz. trumpet mushrooms (about 6 to 7), sliced lengthwise

1 15 oz. container ricotta cheese

1 cup parmesan cheese, divided

2 eggs

10 to 20 leaves fresh basil leaves, chopped

1 jar spaghetti sauce (I only used half of the jar)

12 oz. mozzarella cheese, shredded

Salt and pepper

Olive oil

Directions at californiagrown.org

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