Prepare. Experience. Enjoy. The perfect way to get those valued veggies while you run, meditate, or practice the guitar. Prepare and you are prepared.
2 medium zucchini, sliced
8 oz mushrooms, sliced
1 Tbsp olive oil plus 1 Tbsp butter
2 cloves garlic, minced
2 sheets no-boil lasagna
1 cup ricotta cheese
2 Tbsp feta cheese, crumbled
2 Tbsp panko bread crumbs
1 tsp herbes do Provence or Italian herbs
Preheat oven to 375F. Sauté the zucchini in a large skillet in a dash of olive oil.
Set aside. Then cook the mushrooms over medium high heat in the same skillet, in the olive oil and butter, until they release what water they will. Allow them to brown a bit and then add the garlic. Cook another 2-3 minutes over medium low heat.
Layer half the zucchini on the bottom of a medium (about 4-6-inch) baking casserole. Top with the lasagna noodles. Then spread the ricotta cheese over the noodles. Season with half the herbs de Provence.
Top the ricotta with the mushrooms and then layer the remaining half of the zucchini over the mushrooms.
Scatter the feta over the zucchini, followed by the panko crumbs and remaining herbs.
Bake about 30 minutes, just until brown and bubbly.
Serves 4 as a side dish.
2 medium zucchini, sliced
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