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Zucchini, Mushroom & Artichoke Lasagna

YIELD: 8 servings

5 medium zucchini, sliced on the bias
15 medium crimini mushrooms, sliced
3 tablespoons olive oil
2 24oz jars Costantino's Kitchen Artichoke w/ Sun-dried Tomato Pasta Sauce
1 package "no boil" lasagna noodles
16 ounces grated part skim mozzarella cheese
4 ounces grated Parmesan cheese


Preheat oven to 375 degrees. Place zucchini slices on paper towels and sprinkle both sides generously with salt. Let sit for 30 - 45 minutes. In a large skillet, sauté mushrooms in olive oil over medium heat until well cooked and soft, about 8 minutes. Move to paper towels and drain excess liquid.

Rinse salt off of zucchini and pat dry. [The salt will draw out excess moisture that would make the lasagna watery.]

Place 1 cup of the pasta sauce on the bottom of a high 12x5 pan. [This can also be made in a 13x9 pan, but it won't be quite as high.] Top with noodles, then one fourth of the zucchini. Sprinkle one fourth of the mushrooms over the zucchini, then top with 1 cup of sauce and 4 ounces mozzarella. Repeat until all zucchini, mushrooms and mozzarella is gone. Top with a final layer of noodles, then the remaining sauce. Sprinkle with Parmesan cheese and cover with foil.

Bake for 45 minutes, then remove foil and bake an additional 15 minutes or until lasagna is golden brown and bubbly.


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