Zucchini and Goat Cheese Lasagna ( NOODLE FREE)

Jade_Butterfly · September 2011

(((Approx 40 oz of Zucchini))). .

Really it depends on how large they are. . These were really small. so I sliced a bunch and then saw how they layed in the pan.

10.5-11 oz ( I used kirkland brand) Goat Cheese

3 cups Mozzarella cheese

3 Cups Spinach

12 ounces of fresh mushrooms chopped (used baby bellas)

3 Large tomatoes sliced

1/4 cup fresh basil chopped

1-2 TBSP chopped fresh Thyme

3 TBSP chopped fresh oregano ( really it is to your taste)

1/2 tsp fresh ground nutmeg

1/4 tsp black pepper

3 eggs

4 TBSP (MESSANA) or any other brand parmesan

In a BOWL: soften the goat cheese or use at room temperature so as to mix easier, 1 cup of mozzarella cheese ( researving the other 2 cups), mushrooms, spinach, basil, thyme, oregano, nutmeg, black pepper, and the eggs.

Slice your Zucchini longways. . I am going to say that I used about 8-10 small zucchini

I sprayed a 9x13in pan with pam, then placed one layer in the bottom of zucchini, then put half of the cheese mixture on top of that. . sprinkle with 2 TBSP of the parmesan, then place the second layer of zucchini, putting the other half of the mixture on top. . place sliced tomatoes on top of this layer, place the remainder of the mozzarella on top of the tomatoes, as well as the remaining 2 TBSP of parmesan.

OVEN: 350 degrees for 50 to 60 mins. Cover with foil for 1/2 the time and then uncover for the remainder of the time.

* I personally would put some chopped garlic in the cheese mixture too and or onion, but mom doesn't like it. . so I leave it out!*

* You can also add red sauce if you wanted to. . (again mom can't have it) So this was totally why I made my own recipe. .

* HAPPY COOKING*

* PS: If you have any questions about it just let me know*