Zucchini & Veggie Lasagna

This dish will give you another way to make sure your summer squash doesn't go to waste!

Course Main Course

Cuisine American, Italian

4 large zucchini remove seeds and slice lengthwise
1/2 half red onion
2 bell peppers choose your favorite color variation, but take into account the sweetness of the bright colored ones in your savory dish
1 tsp oil olive, canola, vegetable
4 cloves garlic minced (2 Tbsp garlic from a jar)
2 tsp dried italian herbs
28 oz pasta sauce
salt and red pepper to taste
1 cup ricotta cheese
1 cup shredded mozzarella cheese and/or parmesan

You'll want to slice your zucchini lengthwise to mimic lasagna noodles. You can use a mandolin or try it with a knife. If its too difficult to slice the zucchini whole, slice your zucchinis into 2-3 inch chunks before using mandolin or knife to make short, flat 'lasagna noodles' out of them. Zucchini is very watery, so you'll want to either salt them and set them aside to draw out the water, or saute them in a skillet before assembling your final dish.
In a medium bowl, combine ricotta with 1/2 of your shredded cheese. Mix until combined, and set aside.
In a large skillet, add oil, onion, peppers, herbs, and garlic. Saute for 5-10 minutes or until cooked through. Add pasta sauce and simmer on low for 3-5 minutes, stirring occasionally. Add salt and red pepper to taste.
Preheat oven to 375ºF. Line or spray a bashing dish (9x11, preferably). Layer zucchini 'lasagna noodles' so they slightly overlap on the long side. Add ricotta/cheese mixture, then veggie and pasta sauce mixture, topped by extra shredded cheese. Repeat with another layer until you use all ingredients.
Bake for 30 minutes covered with foil, followed by 10 minutes uncovered. Broil for 2-3 minutes for bubbly cheese effect, if desired. Remove from oven and let rest for about 10-15 minutes before cutting. Allowing it to cool slightly will solidify the cheese enough to hold the dish together while serving.

You can use regluar lasanga noodles in place of zucchini noodles if desired. Take into account the boiling time for the noodles. I would also suggest cubing or dicing your zucchini and adding it with onion and pepper into skillet to saute if using regular noodles.
-Make sure you remove as much water as possible from your zucchinis to avoid a watery lasagna. Do this by salting your zuchini slices and setting aside, dabbing the water off after a few minutes. Or saute the zucchini strips in skillet until soft.
-Feel free to add any veggies you have in stock for a higher nutrient meal!