Zucchini lasagna

 Delicious but I did cook it way longer than the 40 minutes. Pictured above is how it looked at 40 minutes, but I let it cool for 30 minutes and realized the zucchini was not done....the zucchini was too rubbery so I cooked it about another 40 minutes and it was perfect. This would not work if you had the mozzarella on top at the start of cooking. I used a smaller amount and placed it all in my 7 by 9 pan. But the full ingredients are below.

I found  the recipe here: https://fourseasonsofautumn.com/wprm_print/14048

Go to link for all the directions. Here are the ingredients:

• 3 Zucchini Sliced thin with a Mandolin (used favorite knife)
• 2 cups Shredded Mozzarella Cheese ( used just a tad of cheddar as I was out of mozzarella)
• 1/2 cup Fresh Basil Leaves (used most of this in the filling below for a total of 1 cup)
• 2-3 cups Homemade or Jared Pasta Sauce 
• 2-3 sheets No-Boil Lasagna Noodles *Optional (omitted)

Ricotta Cheese Mixture 

• 3 cups Ricotta Cheese (me cottage cheese)
• 1 cup Freshly Grated Parmesan 
• 1 tbsp Fresh or Dried Oregano 
• 1 tbsp Fresh or Dried Thyme 
• 1/2 cup Freshly chopped basil (used a cup 😋)
• 1 tsp Red Pepper Flakes 
• 1/2 cup Freshly Chopped Parsley 
• 6 cloves Garlic - Minced or Grated 
• 1 tsp Salt 
• 1 tsp Pepper

Go to link for directions