Title: Zucchini lasagna 2
 Categories: Vegetarian, Main dish, Casserole, Cheese/eggs, California
      Yield: 6 Servings
 
      6 lg Zucchini (or more)
      1 qt Jar thick marinara sauce
      1 lb Ricotta cheese
      1 lg Onion; sliced
    1/4 lb Mushrooms; sliced
      1 tb Dried oregano; crushed
      1 tb Dried basil; crushed
           Salt, pepper
      1 lb Mozzarella cheese, sliced
    1/2 c  Grated Parmesan cheese
           Toasted sunflower seeds
           - (optional)
 
  Slice zucchini 1/2-inch thick. Spread thick layer using half of
  marinara sauce in 13- x 9-inch baking dish. Add layer of half of
  zucchini slices, then half of ricotta. Top with half of onion and
  mushrooms, then sprinkle with half of oregano and basil. Season to
  taste with salt and pepper. Top with half of mozzarella cheese
  slices. Cover with second layer of remaining sauce and repeat
  layering process, with remaining ricotta, onion, mushrooms, oregano,
  basil and mozzarella. Sprinkle with Parmesan cheese and garnish with
  sunflower seeds. Bake at 350F 45 minutes, or until zucchini is cooked
  but not mushy.
  
  Note: For a non-vegetarian dish, use meat sauce or add sausage or
  pepperoni to marinara sauce.
  
  Makes 6 to 8 servings