A Simple Zucchini Lasagna With Trumpet Mushroom Recipe
This simple, yet delicious Zucchini Lasagna calls for squash in place of traditional pasta noodles, eggplant, and, Trumpet mushrooms.
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Cooking tools:
- Mandoline
- Baking sheet
- Oven
- Baking dish
- Mixing bowl
- Skillet
- Spoon
- Measuring cup
- Chef's knife
- Cutting board
- Grater
- Spatula
- Oven mitt
- Aluminum foil
- Colander
Ingredients
- 2 Green Zucchini, (sliced 1/8" thin, lengthwise)
- 2 Yellow Squash, (sliced 1/8" thin, lengthwise)
- 1 Eggplant, (sliced crosswise into 1/4" rounds)
- 8 ounces Trumpet Mushrooms (about 6-7), (sliced lengthwise)
- 1 (15) ounce Ricotta Cheese Container
- 1 cup Romano Cheese, (divided )
- 2 Eggs
- 10-20 Fresh Basil Leaves, (chopped)
- 1 jar Spaghetti Sauce ((I used half of the jar))
- 12 ounces Mozzarella Cheese, (shredded)
- Salt
- Pepper
- Olive Oil
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