Mushroom and Zucchini Lasagna

Instructions

1. 1

   Preheat your oven to 375°F (190°C).

2. 2

   Cook the lasagna noodles according to the package instructions. Drain and set aside.

3. 3

   In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

4. 4

   Add the sliced mushrooms and zucchini to the skillet. Cook for about 5-7 minutes until the vegetables are tender. Season with salt, pepper, dried oregano, and dried basil. Remove from heat and set aside.

5. 5

   In a medium bowl, combine the ricotta cheese, egg, and half of the grated Parmesan cheese. Mix well.

6. 6

   Spread a thin layer of marinara sauce on the bottom of a 9x13 inch baking dish.

7. 7

   Place 3 lasagna noodles over the sauce. Spread 1/3 of the ricotta mixture over the noodles. Top with 1/3 of the mushroom and zucchini mixture. Sprinkle with 1/3 of the shredded mozzarella cheese.

8. 8

   Repeat the layers two more times, ending with a layer of marinara sauce and the remaining shredded mozzarella cheese and grated Parmesan cheese on top.

9. 9

   Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.

10. 10

    Remove the foil and bake for an additional 20 minutes, or until the cheese is bubbly and golden brown.

11. 11

    Let the lasagna cool for about 10 minutes before serving. Enjoy your Mushroom and Zucchini Lasagna!