- 9 dry lasagna noodles
- 400 g mushrooms, washed and chopped
- 4 zucchini, peeled and sliced
- 7 garlic cloves, diced
- 1/2 cup chopped fresh parsley
- 3 tablespoons olive oil
- 2 tablespoons dried oregano leaves
- 2 1/2 cups grated mozzarella cheese
- 1 cup ricotta cheese
- 4 cups White Sauce or Bechemal Sauce
- salt & pepper to taste
Heat the oil in a large skillet over medium heat. Add the garlic and sauté for 2 minutes. Add in the mushrooms, zucchini, salt and pepper. Cook uncovered for 10 minutes.
Add the parsley and oregano, and continue cooking until the vegetables are tender and all the liquid has been absorbed. Remove from the heat.
Meanwhile, cook the lasagna noodles in a large pot of boiling salted water until al dente, or according to the package instructions. Drain in a colander.
Preheat the oven to 375°F.
Spread a layer of white sauce over the bottom of an 8×11-inch baking dish coated with cooking spray.
Top with 3 cooked noodles, overlapping the edges slightly. Add half of the vegetable mixture and spread evenly.
Top with a layer of white sauce and half of the ricotta cheese. Sprinkle with 1/3 cup of mozzarella cheese.
Repeat with a second layer. Top with remaining noodles, white sauce and mozzarella cheeses.
Cover with aluminum foil. Place on the middle rack of the oven and bake for 35–45 minutes, or until bubbling. Remove the foil and broil for 2–3 minutes, or until the top is golden brown.
Remove from the oven and let cool for 10–15 minutes before slicing and serving.