Veggie Lasagna

So, as you all know, we have had a LOT of squash and zucchini.  Well, here's another recipe that I came up with...Veggie Lasagna without any noodles!  Give it a try, even my meat eating husband liked it!  That's high praise from someone who has meat at EVERY meal!

Veggie Lasagna

2 zucchini thinly sliced length-wise

2 yellow squash thinly sliced length-wise

Approximately 2 cups mushrooms sliced thickly

2 jars Classico Sweet Basil Spaghetti Sauce

1 16 oz container Ricotta cheese

2 cups shredded Mozzarella cheese

1 egg

1/2 tablespoon dried parsley

1 box frozen spinach

Defrost spinach and drain really well.  Mix spinach, Ricotta cheese, Mozzarella cheese (reserve about ½ cup), and egg for filling.  In bottom of 9x13 pan, pour a small amount of the spaghetti sauce (about ½ to ¾ cup).  Spread out and lay the thin strips of zucchini in a single layer.  Put ½ of the filling on top of the zucchini.  Pour about ½ to ¾ jar of spaghetti sauce on top of the filling.  Layer mushrooms next covering with filling and more sauce.  Finish with a layer of yellow squash, more sauce, and the remaining ½ cup of cheese.  Bake at 350 covered for 45 minutes.  Remove the foil and bake another 15 minutes.  Let sit at least 20 to 30 minutes before serving so it will firm up.  (Note:  I did not use all the sauce but 1 jar wasn’t enough.  I used about a jar and a half.)

Before going into the oven.

Finished!