ZUCCHINI LASAGNA

INGREDIENTS

• cooking spray

• 2½ tablespoons extra-virgin olive oil, divided

• 1 small onion finely chopped

•  ½ teaspoon ground chili

• 4 chopped portobello mushrooms

• 1 can (28 ounces) diced tomatoes (about 3 cups)

• 3 tablespoons chopped fresh basil

• 2 teaspoons of salt

• 2 medium zucchini, cut lengthwise, into ⅛-inch-thick "lasagna"-style noodles

• 2 cups part-skim ricotta cheese, divided

•  ¼ teaspoon freshly ground black pepper

•  ½ cup grated Parmesan cheese

• 1½ cups grated or shredded mozzarella cheese

​ DIRECTIONS

1. Preheat oven to 375°F. Grease a 9 x 13-inch baking dish with cooking spray.

 2. Heat a large skillet over medium heat.

 3. Add 2 tablespoons oil, onions, and red pepper flakes and cook, stirring occasionally, until onions are tender, about 8 minutes.

  4. Add the remaining half of the oil and the mushrooms and cook, until golden brown, about 4 minutes.

 5. Add the tomatoes and bring the mixture to a boil. Reduce heat to medium and simmer, uncovered, until thickened, about 20 minutes.

 6. Add basil and salt. Let cool.

 7. Place one-third of the zucchini noodles on the bottom of the prepared dish, slightly overlapping. Top with half sauce and half ricotta. Repeat the layers.

8. Top with last third of zucchini. Sprinkle with black pepper, Parmesan, and mozzarella.

 9. Bake at 375°F for 50 to 60 minutes or until golden brown.