I love making lasagna…it was my first “signature dish” years ago and I enjoy making improvements and modifications to the original. I don’t use a recipe, but I occasionally check out other recipes for inspiration.  I take an ingredient from here and there to come up with my own favorite. I made this one with GF Oven-Ready Lasagna Noddles from Muellers…  but want to try to replace the pasta with thinly sliced zucchini! 

 

 It’s all in the SAUCE!

RECIPE 

Sauce: 

• Chop up 3 cloves garlic and one onion, saute with olive oil
• While it’s sauteing, chop up 1 zucchini and 1 yellow squash and 1 package white button mushrooms
• Add veggies to the garlic and onion mix
• Add 2 large cans of Diced Tomatoes, a small handful of sliced basil, s & p to taste, and a splash of dry crisp white wine – cover and simmer on low for at least 30 minutes.

Ricotta Mix:

• 1 large container of Ricotta Cheese
• 1 egg
• 1/2 cup good grated Parmesan cheese

Mix well…set aside

To Assemble:

• spread a thin layer of sauce of the bottom of a 9 x 13 inch glass or pottery dish
• place noodles on top to cover most of available space
• spread the ricotta mixture on top
• spread the sauce on top of the ricotta
• lay down slices of fresh mozzarella
• add another layer of noodles and repeat until ingredients run out (about 3 layers)

Bake at 350 for 45 minutes (covered with non-stick foil, uncover at end) and then let sit a few minutes before serving – Enjoy!