Chef*s "No Boil" Vegetable Lasagne 1/4 cup Olive Oil 1-2 extra large portabella mushrooms, sliced 1/2 inch thick about 4 cups 1/2 cup onion, chopped 2 large clove garlic, minced 1/2 lb. zucchini, halved lengthwise and sliced 1-28 oz. of meatless tomato sauce 1 tbsp. Fresh basil 1/2 tsp. sugar 1 container (15 oz) part skim Ricotta cheese 1 cup (4 oz) shredded skim milk Mozzarella cheese, divided 1/4 cup grated Parmesan cheese, divided 1/4 cup chopped parsley or 2 tbsp. dry parsley 2 eggs 1/2 tsp. salt 1/4 tsp. pepper 9 to 10 Lasagne (about 8 oz), uncooked Directions Preheat oven to 350°. In large skillet heat the olive oil over medium-high heat. Add onions and garlic; stirring frequently, cook 3 minutes or until tender. Add the zucchini, mushrooms, and basil. Reduce heat, cover and simmer 10 minutes. In medium bowl combine Ricotta, 3/4 cup Mozzarella, 2 tbsp. Parmesan, parsley, eggs, salt and pepper. In 13 x 9-inch baking dish, layer I cup tomato sauce, 1 layer of lasagne noodles 1/2 off the cooked vegetable mixture then top with 1 cup of the tomato sauce. Sprinkle with mozzarella cheese Top with 1/3 of the uncooked lasagne noodles and half of the cheese mixture. Repeat layers once. Top with remaining lasagne, tomato sauce, 1/4 cup Mozzarella and 2 tbsp. Parmesan. Cover tightly and bake in 350° oven 40 minutes. Uncover and bake 10 minutes longer. Let stand 10 minutes.
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