NOODLE-LESS ZUCCHINI AND MUSHROOM LASAGNA ENJOY DAN:

NOODLE-LESS ZUCCHINI AND MUSHROOM LASAGNA by CHEF DAN:    

Serves 10

TOMATO SAUCE:

2 (15 Oz) cans diced tomatoes

2 garlic cloves

1 tablespoon fennel seeds, slightly crushed to release the flavor

1 teaspoon ground oregano

1/4-cup fresh basil

1 teaspoon sugar

1/2-teaspoon red pepper flakes

2 tablespoon olive oil

CHEESE FILLING:

1 pound ricotta cheese

1 cup grated Parmesan cheese

1 egg

Sea salt and freshly ground black pepper to taste

VEGETABLES:

2 tablespoon grape-seed oil

3 medium zucchini

2 teaspoons sea salt

8 baby portabella mushrooms, sliced

1 (16 Oz) package frozen chopped spinach thawed and drained

1 onion, diced

2 tablespoons flour

12 fresh basil leaves

4 cups shredded mozzarella cheese

DIRECTIONS:    (PRE-HEAT OVEN TO 350 DEGREES)

1.   Slice the zucchini lengthwise with mandolin into 1/8-inch slices.

2.   Sprinkle with salt and let sit for 30 minutes then pat dry with towel.

3.   Rub with 1 tablespoons olive oil, place on a prepared baking sheet and bake 10 minutes in pre-heated oven and then allowed to cool.

4.   In a bowl combine ricotta, Parmesan, egg, and salt.

5.   In a sauce-pan add tomato sauce mixture, including oil, seeds and herbs, for 45-60 minutes.

6.   In a skillet add butter over medium-high heat; add onions, mushrooms and spinach and sauté for 5 minutes.

7.   Remove from heat; add flour to the mixture and stir well.

8.   In a prepared 9-X-13 baking dish spread 1/3-of sauce on the bottom.

9.   Add layer roasted zucchini to cover sauce, add 1/2 ricotta mixture.

10.                Add another layer of zucchini slices; add tomato sauce, then vegetable mixture, remaining ricotta mixture, half the shredded cheese.

11.                Add third layer and top with basil leaves, and reaming cheese.

12.                Bake in pre-heated oven for 40-50 minutes.

13.                Allow to cool for 30 minutes before slicing. ENJOY DAN: APPETITE