Zucchini Lasagna

If you love the layers of lasagna but are on a wheat-free diet, this zucchini lasagna recipe is just what you’re looking for.
Yield	8 servings
Time	1½ hours, plus optional overnight refrigeration
Tools	mandolin or sharp knife 9×13 inch baking dish wooden spoon
Ingredients	3 c tomato sauce 4 large zucchini 1 pound ricotta cheese 1 pound shredded cheese (mozzarella, provolone, fontina, etc.) 2 c diced mixed vegetables (mushrooms, onion, bell pepper, etc)
Directions	Preheat oven to 350. Thinly slice zucchini (1/8 inch). Spread 1 c sauce in baking dish. Add a layer of overlapping zucchini slices. Add half the ricotta cheese, a third of the shredded cheese, and half the vegetables. Top with 1 c sauce. Repeat, then sprinkle the last of the cheese on top. Bake for one hour until bubbly. Let cool, then refrigerate overnight. Cut into pieces, reheat, and serve.
Notes	You could of course eat this dish hot out of the oven, but for the best appearance, it’s better to cut it when it’s cold. See my other lasagna recipes. Adapted from Jay Weinstein’s The Everything Vegetarian Cookbook. Buy it: Amazon.com \| Amazon.co.uk
Help	Abbreviations \| Conversions \| Cooking tips