I love this one, but it is not exactly a traditional Italian version. There are never any leftovers though!
8 oz Tomato sauce (homemade or storebought)
1 Onion, chopped
2 cloves garlic, minced
1/4 ts Salt, optional
2 tb Oregano leaves, fresh, chopped
1/4 c Basil leaves, fresh, chopped
Fresh ground pepper to taste
1 c Ricotta cheese
3 tb Parsley, fresh, chopped
1 c Shredded mozzarella cheese
3 md Zucchini, sliced lengthwise into flat strips - the 'noodles'
2 Portabella mushrooms, grilled, sliced into thin strips
1/4 c Feta cheese, crumbled
1/4 c Grated parmesan cheese, fresh
1.Prepare zucchini by placing strips in a large colander and layering with a small amount of salt. Set aside. Allow moisture to drain from the zucchini slices for 20-30 mins. Just prior to layering the lasagna, rinse slices briefly and pat dry.
2.Combine tomato sauce, onion, garlic, basil, oregano and pepper in small mixing bowl; set aside.
3.In medium bowl, combine ricotta, mozzarella and parsley. Set aside.
4.Layer half of the zucchini strips in the bottom of a baking dish. Reserve remaining strips for second layer.
5.Spread 1/2 the ricotta mixture over zucchini. Layer with 1/2 the grilled mushrooms and sprinkle with 1/2 the feta.
6.Spread half of tomato mixture over the mushrooms/feta; top with the rest of the zucchini slices.
7.Layer remaining mushrooms over ricotta, and the sprinkle with feta. Pour remaining sauce over mushrooms/feta and sprinkle with Parmesan.
8.Bake at 350F until hot and bubbling. Remove and let stand for several minutes before serving.
**You can also grill the zucchini strips along with the mushrooms.