Ingredients
1medium zucchini,halved lengthwise, sliced
⅓cupred onion,chopped
1cupmozzarella cheese,shredded, divided
½cupfeta cheese,crumbled
2portobello mushrooms,sliced
4cupsfresh baby spinach
¼cupfresh basil,chopped
1tbspfresh oregano,chopped
3clovesgarlic,minced
3tbspolive oil
¼cupbalsamic vinegar
1tspsugar
½tspsalt
¼tspfreshly ground black pepper
8ozno-boil lasagna noodles,(1 package)
9roma plum tomatoes,thinly sliced
Preparation
Preheat the oven to 350 degrees F. Lightly coat a 9×9 inch baking dish with cooking spray.
In a large bowl, toss together the zucchini, mushrooms, spinach, garlic, red onion, ½ cup mozzarella cheese, and feta cheese.
Drizzle with olive oil and balsamic vinegar, and stir in the basil, oregano, sugar, salt, and pepper.
Stir the mixture until evenly blended.
Place a layer of lasagna noodles into the bottom of the prepared pan. Make a layer of tomato slices over the noodles.
Spread a generous amount of the spinach mixture over the tomatoes.
Lay the slices of tomatoes over the spinach mixture, then add another layer of noodles.
Start with another layer of tomatoes on top of the noodles, and repeat layering until the dish is heaped with lasagna, ending with the vegetable mixture.
Sprinkle the remaining cheese on top.
Bake for 35 to 45 minutes in the preheated oven, until the noodles and vegetables are tender.
Let stand for a few minutes to set, then slice and serve.
