- olive oil
- 1 onion, sliced
- 2 cloves garlic, minced
- 3/4 quart tomato sauce (your favorite homemade or jar spaghetti sauce)
- 1/2 cup carrot, grated
- 1/2 tsp oregano
- 3 cooked lasagna noodles
- 8 oz ricotta cheese
- 12 oz frozen chopped spinach, thawed and liquid squeezed out
- 1 egg
- 1 cup thinly sliced zucchini
- 1 cup sliced mushrooms
- 1 cup shredded mozzarella cheese
- 1⁄2 cup grated parmesan cheese
- 1 pint grape or cherry tomatoes, halved
- fresh basil leaves
- Start by dehydrating the zucchini. Place the slices in a colander and sprinkle a healthy pinch of salt over them. Toss to coat. Spread the slices on paper towels and let sit at least 20 minutes.
- Heat oil in a large skillet over medium-low heat. Add the onions and cook until starting to caramelize. Add garlic and cook until fragrant, about 1 minute. Add the mushrooms and cook until they release their water, about 5-10 minutes.
- In a medium bowl, mix carrots, oregano, and tomato sauce.
- In a separate bowl, mix the ricotta, spinach, and egg.
- Heat oven to 350°F. Coat the bottom of a 7×9 or 8×8 baking dish with the tomato sauce mixture.
- Layer 1.5 lasagna noodles, 1/2 the remaining sauce, 1/2 the ricotta mixture, 1/2 the zucchini, 1/2 the mushroom mixture, 1/2 cup mozzarella, and 1/4 cup parmesan.
- Repeat the layers with the remaining ingredients.
- Cover with aluminum foil and bake for 20 minutes. Remove the dish from the oven and remove the foil. Spread the tomatoes over the top and return to the oven for 25 minutes, or until done.
- Spread fresh basil leaves over the top and let sit 5-10 minutes before serving.