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Recipe Tags: Weeknight Time To Make Course Main Ingredient Cuisine Preparation Occasion Casseroles Lunch Main Dish Pasta Vegetables Oven European Potluck Dinner Party Spring Summer Vegetarian Italian Lasagna Grains Dietary One Dish Meal Low Sodium Seasonal Comfort Food Mushrooms Low In Something Pasta Rice And Grains Squash Taste Mood To Go Equipment 4 Hours Or Less

Zucchini And Mushroom Lasagna

Another great way to take care of those mad zucchini when they threaten to take over the universe. First knock them off the vine with an italian bread, and head for the kitchen...

Steps

Preheat oven to 350 degrees.
In a medium saucepan , melt butter over medium heat.
Add flour and reduce heat to low , stirring to form a roux.
Stir in milk gradually , blending so that sauce is smooth.
Mix in onion powder , garlic , basil , parsley , oregano , and parmesan cheese.
Stir and cook until mixture thickens.
Season to taste with salt and pepper , then keep warm over low heat , stirring occasionally , while you prepare lasagna.
In lasagna pan or 13 x 9 inch baking pan , spray with non-stick cooking spray or wipe with a little oil and a paper towel.
Spread 3 lasagna noodles across bottom , making sure entire bottom is covered.
Spread 1 / 3 of ricotta over noodles.
Place a layer of mushrooms , tomatoes and zucchini over ricotta , and spoon 1 / 4 of the sauce over the vegetables.
Repeat the layers 2 more times , topping the last cheese / vegetable layer with noodles and the remaining sauce.
Cover and bake for 40 minutes.
Uncover , sprinkle the top with mozzarella ch.

Ingredients

butter, flour, milk, onion powder, garlic powder, dried basil, dried parsley, dried oregano, parmesan cheese, salt and black pepper, lasagna noodles, ricotta cheese, fresh mushrooms, zucchini, tomatoes, mozzarella cheese