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1
Preheat oven to 350 degrees F.
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2
Prepare tomato sauce: Heat 2 tablespoons olive oil in a non-stick saucepan over medium heat.
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3
Add chopped onion and saute until soft and translucent, about 5 minutes.
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4
Add 4 cloves crushed garlic and saute until fragrant, about 1 minute.
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5
Add dried oregano, basil, and parsley and stir.
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6
Add crushed tomatoes and salt and simmer until thickened, about 15 minutes.
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7
Meanwhile, in a small bowl, mix together 1/4 cup olive oil, 1 teaspoon minced garlic, and dried thyme.
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8
Place zucchini on a sheet pan and brush with olive oil mixture.
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9
Bake until soft, about 5 minutes.
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10
Remove from the oven and set aside.
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11
Marinate the eggplant and yellow squash in the remaining olive oil mixture for a few minutes.
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12
Heat 2 tablespoons olive oil in a non-stick skillet over medium heat.
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13
Add 2 cloves minced garlic and saute until fragrant.
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14
Add sliced button mushrooms and saute until tender.
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15
Set aside.
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16
Meanwhile, place marinated vegetables in a roasting pan and roast in the oven for 10 minutes.
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17
Line the bottom of a casserole dish with the baked zucchini slices.
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18
Add half of the eggplant and squash mixture.
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19
Top with half of the tomato sauce and then spread the ricotta cheese over.
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20
Arrange portobello slices over top and then sprinkle with half of the mozzarella.
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21
Top with the sauteed mushroom mixture.
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22
Top with remaining eggplant and squash mixture.
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23
Spread remaining tomato sauce over top.
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24
Sprinkle with remaining mozzarella and all of the Parmesan.
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25
Bake until the cheese is melted and brown, about 40 minutes.
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26
Let stand for 5 minutes before cutting into and serving.
