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...
- 2 tablespoons butter or 2 tablespoons margarine
- 3 tablespoons flour
- 2 cups milk
- 1⁄2 teaspoon onion powder
- 1⁄4 teaspoon garlic powder
- 1 tablespoon dried basil
- 1 tablespoon dried parsley
- 1 tablespoon dried oregano
- 2 tablespoons grated parmesan cheese
- salt and black pepper
- 1 (15 ounce) package lasagna noodles, cooked al dente
- 1 (15 ounce) container ricotta cheese
- 16 ounces fresh mushrooms, thinly sliced
- 3 medium zucchini, thickly sliced
- 3 large tomatoes, thinly sliced
- 1 (8 ounce) package mozzarella cheese
- 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 (there may be a few noodles left over) and the remaining sauce.
- Cover and bake for 40 minutes; uncover, sprinkle the top with mozzarella cheese and bake 10-12 minutes more, or until cheese is just starting to turn golden and lasagna is bubbly.
- Allow to sit 5-10 minutes before cutting and serving.
I made this exactly per the directions and frankly we were pretty disappointed. One of the biggest issues is that the lasagna did not set and was VERY soupy, not sure if it was from the fresh tomatoes. It also had somewhat of a pasty flavor. I would substitue marinara for the tomatoes for sure but would also try a different recipe.
While I normally veer off and substitute one (or more) ingredients, I actually made this one by the book. Almost. I forgot to add the salt and pepper to the sauce - and it showed in the final results. But I don't fault the recipe - it was definitely user error! I thought it was a very good recipe. The only thing I would do next time around (besides add the s/p) is to double the sauce. But that's it! Great vegetarian recipe!
I made so many changes to the recipe I'm not sure I should even comment, but the basic idea and spices were great. I used a jar of pasta sauce instead of making a white sauce and omitted the sliced tomato. I used 1 zucchini, 1 yellow squash, and fresh mushrooms for the veggie layers. I also used scratch-made lasagna noodles instead of dried.