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1
Preheat your oven to 400 degrees F.
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2
In a large skillet over medium heat cook the chopped onion until it starts to become transparent.
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3
Then add the mushrooms and cook till they begin to release their liquid.
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4
Add the sausage and cook till it is done and no longer pink.
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5
Then remove from heat and set aside.
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6
In a medium bowl mix the ricotta cheese with the basil, oregano, onion powder, and minced garlic.
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7
Lightly spray your casserole dish with cooking spray (I used an 11.5 x 8 two quart rectangular dish.)
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8
Spread a thin layer of pasta sauce on the bottom of the pan.
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9
Put in a layer of lasagna noodles (I used 3 noodles).
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10
Top the noodles with half of the ricotta mixture.
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11
Then add a layer of the sliced zucchini.
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12
Spread a thin layer of pasta sauce over the zucchini.
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13
Then layer in half of the sausage mixture.
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14
Add a bit more pasta sauce, then another layer of noodles.
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15
Repeat the layers with the remaining ricotta, zucchini, and sausage.
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16
Add the final layer of noodles.
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17
Top with the remaining pasta sauce.
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18
Finally, sprinkle the shredded mozzarella cheese over the top.
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19
Cover the dish with aluminum foil and bake for 45 to 50 minutes.
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20
Remove from the oven and allow to sit for 15 to 20 minutes.
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21
The liquid from the vegetables and sauce will absorb during this time, so its important to let it sit before serving.
