Zucchini lasagna

Yield: 6 servings

  6 lg Zucchini (or more)
  1 qt Jar thick marinara sauce
  1 lb Ricotta cheese
  1 lg Onion; sliced
1/4 lb Mushrooms; sliced
  1 tb Dried oregano; crushed
  1 tb Dried basil; crushed
       Salt, pepper
  1 lb Mozzarella cheese, sliced
1/2 c  Grated Parmesan cheese
       Toasted sunflower seeds
       - (optional)

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 at 350F 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.

Makes 6 to 8 servings