The youngling…’scuse me….teenage padawan even likes this, which impresses me as much as the dish itself, maybe more.
3 cups shredded zucchini (about 2 medium sized zucchini)
3 cups ricotta
1/2 cup grated Parmesan
1/2 cup (aprox) pizza sauce
2 cups shredded mozzarella
deli-sliced salami (about 1/2 pound)
1 1/2 cups slice baby portabella mushrooms
1 clove pressed or minced garlic
1/2 tsp onion powder
1/2 tsp dried basal
1/2 tsp dried oregano
pinch of paprika or old bay seasoning (not tajin this time)
1 pkg lasagna noodles (I always Barilla oven-ready)
If using traditional, not-oven-ready noodles, pour boiling water over the noodles and allow them to sit 10 minutes prior to building your lasagna
In a large bowl combine, shredded zucchini, ricotta, Parmesan, garlic and seasonings
put about 4 tsp of pizza sauce in the bottom of a 9 x 13 baking dish and spread in a very thin layer. Add one layer of noodles. Spread about 1/3 of the zucchini mixture on the noodles, then put slices of salami. Repeat layers of noodles, zucchini mixture, salami ending with a noodle layer. Spread remaining pizza sauce over the top. Sprinkle with mushrooms. Top with shredded mozzarella.
Bake at 375 40-50 minutes. Makes 6 – 8 servings.