Recipe - Zucchini Lasagna

6 lg Zucchini (or more)
1 qt Jar thick marinara sauce
1 pound Ricotta cheese
1 lg Onion; cut or sliced up
One fourth pound Mushrooms; cut or sliced up
1 tablespoon Dried oregano; crushed
1 tablespoon Dried basil; crushed
Salt, pepper
1 pound Mozzarella cheese, cut or sliced up
One half cup Grated Parmesan cheese
Toasted sunflower seeds
(optional)

Slice zucchini 1/2inch thick. Spread thick layer using half of marinara
sauce in 13 x 9inch 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 nonvegetarian dish, use meat sauce or add sausage or pepperoni
to marinara sauce.

Makes 6 to 8 servings

(C) 1992 The Los Angeles Times