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1.
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In a large pot, heat oil over medium heat.
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Add the onions and garlic to the pot and saute for 5 minutes.
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Add the seasonings to the onions and allow to cook for another 2 minutes.
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Carefully add the crushed tomatoes and sugar.
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Stir thoroughly.
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Cover and simmer on low for 1 hour.
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The sauce should reduce by half and become thickened.
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Start on step 2 while the sauce cooks.
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Remove from heat and set aside when done.
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2.
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While the sauce is cooking, prepare the remaining ingredients.
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Slice the zucchini 1/4-inch thick lengthwise to create long ribbons.
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Place the ribbons in a colander and sprinkle with 1 teaspoon salt, tossing to coat both sides of the slices.
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Allow to sit in the colander for 10 minutes.
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This set allows the water to come out of the squash.
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3.
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Preheat oven to 400 F. Brush a large cookie sheet with 1/4 teaspoon oil.
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Remove the zucchini from the colander and blot on a paper towel to remove excess moisture and salt.
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Place in a single layer on the baking sheet.
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Brush over the top of the zucchini with the same brush used to oil the baking sheet; there is enough oil on the bristles to coat the tops.
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4.
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Place in a 400 F oven for 15 minutes.
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Remove from the oven and flip them over.
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Place back in the oven for an additional 10-15 minutes.
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When they are slightly brown, remove the pan from the oven.
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Set aside to cool completely.
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Reduce oven temperature to 350 F. 5.
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To make the ricotta filling, combine the ricotta, Greek yogurt, eggs, Parmesan, and drained spinach.
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Stir until thoroughly combined.
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Set aside.
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6.
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To make the meaty mushroom filling, heat the vegetable oil over medium heat in a skillet.
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Add the coarsely chopped mushrooms, garlic, onion, salt and pepper.
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Saute for 5 minutes.
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Remove from heat and set aside.
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7.
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To assemble to lasagna, spoon 3 tablespoons of marinara into the bottom of a 9x9 baking dish.
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Line with 1/3 of the zucchini slices, just as you would with noodles.
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Spoon 1/2 of the ricotta mixture over the zucchini and smooth to create an even layer.
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Top with 1/2 of the mushrooms and 1/2 of the chopped artichoke hearts.
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Sprinkle 1/4 cup mozzarella over the mixture and then spoon another 5 tablespoons of marinara over the dish.
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Repeat the layering process again to create the second layer.
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For the last layer, top with the final 1/3 of the zucchini strips and 1/2 cup mozzarella.
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8.
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Spray a large piece of aluminum foil with non-stick spray.
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Place the foil, sprayed side down, loosely on top of the baking dish.
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9.
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Bake for 35 minutes.
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Remove the foil and bake for an additional 10 minutes.
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10.
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Remove from the oven.
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Tent with the foil and allow it to sit for 10 minutes before serving.
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Note: This recipe makes more marinara than you will need.
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I store the extra in a mason jar, covered, inside of the refrigerator.
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It is great for spaghetti, pizza, bread stick dipping sauce, and any recipe calling for marinara.
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The sauce stores well for up to a week.
