Whats for dinner? Vegi Zuchinni lasagna

Well, I've been experimenting in the kitchen again. We will be feeding some people for a Valentine dinner soon with our church and aside from a regular lasagna I wanted to do a vegi one. No noodles, No meat.

As a first time doing this it turned out quite well, and, it was husband and kid approved too!

Ingredients
1/2 large onion, diced
6 large mushrooms, largely diced
1 medium yellow squash, diced
1 small/med eggplant diced
Garlic salt
Pepper
5-6Tbsp Olive oil
1 Jar Ragu chunky mushroom sauce
1 can diced tomatoes
1 Tbsp sugar
16oz ricotta
4oz grated Parmesan
16oz shredded mozzarella (separate 8oz to top)
4Tbsp pesto
4 Zucchini, sliced long ways about 1/8inch thick

Directions: After you cut and prep onion, mushrooms, squash, eggplant place them all in a large saucepan with olive oil, garlic salt (I eyeball this but about 2 tbsp) and pepper to taste, saute until softened but not mushy you want this to be the texture in the sauce. Add sauce, diced tomatoes, and sugar and simmer over medium heat. Mix ricotta, 8oz of mozzarella, Parmesan, and pesto in a bowl together. Coat bottom of a 9x13 baking dish with butter and line with zucchini slices, top with ricotta mixture, then with sauce, repeat and then cover with the other 8oz of mozzarella. Bake at 350 for 35minutes. Let stand 10 minutes before serving. NOTE****This doesn't section out all pretty and perfect but it does taste really good.

Here are some photos of the prep and cooking. Feel free to comment. Enjoy!

 

 

May not section out the prettiest but it is good!