Zucchini Lasagna

Source: The Los Angeles Times 1992

6 or more large zucchini
1 (1-quart) jar thick marinara sauce
1 pound ricotta cheese
1 large onion, sliced
1/4 pound fresh mushrooms, sliced
1 tablespoon dried oregano, crushed
1 tablespoon dried basil, crushed
Salt and pepper
1 pound mozzarella cheese, sliced
1/2 up grated Parmesan cheese
Toasted sunflower seeds (optional)

Heat oven to 350 degrees F.

Slice zucchini 1/2 inch thick. Spread thick layer using half of marinara sauce in 13 x 9-inch baking dish. Add layer of half of zucchini slices, then half of ricotta. Top with half of onion and mushrooms, then sprinkle with half of oregano and basil. Season to taste with salt and pepper. Top with half of mozzarella cheese slices. Cover with second layer of remaining sauce and repeat layering process, with remaining ricotta, onion, mushrooms, oregano, basil and mozzarella. Sprinkle with Parmesan cheese and garnish with sunflower seeds. Bake for 45 minutes, or until zucchini is cooked but not mushy.

NOTE: For a non-vegetarian dish, use meat sauce or add sausage or pepperoni to marinara sauce.

6 to 8 servings