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.