ZUCCHINI AND MUSHROOM LASAGNA
½ cup + 3 tablespoons olive oil
1 onion, chopped
8 large cloves garlic, chopped
12-ounces mushrooms (I like a mixture, but any will work)
3 tablespoons fresh thyme leaves
3 teaspoons salt
3 teaspoons black pepper
1 cup dry white wine
3 cups baby spinach leaves, packed
1 teaspoon garlic powder
2 large zucchini or summer squash
4 tablespoons butter
4 tablespoons flour
3 cups milk
12 “No-Boil” lasagna noodles
2 ¼ cups parmesan cheese, grated
3 cups shredded mozzarella cheese
3 cups whole milk ricotta cheese
1 cup panko breadcrumbs
3 tablespoons butter, melted
Heat 3 tablespoon of olive oil in a large skillet with sides. Sauté onions and garlic until soft and fragrant. Add mushrooms, 2 tablespoon thyme, 1 teaspoon of salt, and 1 teaspoon of black pepper and continue to cook over medium high heat until mushrooms begin to wilt and release some moisture, about 3 minutes. Add the white wine and cook for 5-7 minutes until most of the moisture has cooked off. Add the spinach to the pan and cook until just wilted. Remove from heat.
Slice the zucchini or summer squash into ½“ rounds. Combine ½ cup of the olive oil, 1 teaspoon each salt, pepper, garlic powder, and Italian seasoning in a small bowl. Brush the seasoned olive oil on both sides of each slice of squash. Heat grill to medium high and grill on both sides until the squash is browned and tender (you can also put them on a cookie in the oven and flip half way through baking).
Make the béchamel sauce. Melt the 2 tablespoon of butter in a large sauce pan. Add the flour and cook for one minute, stirring to create a roux. Whisk in the milk and the remaining 1 teaspoon each of salt and pepper. Continue to cook, stirring until a thick rich white sauce forms.
Preheat oven to 375 degrees.
To assemble the lasagna, cover the bottom of a 9” x 13” baking dish with a thin layer of the béchamel sauce. Top with 4 noodles and then another thin layer of sauce to cover. Place layer of the squash, followed by half of the mushroom mixture, then ¾ cup parmesan, 1 ½ cups mozzarella and 1 ½ cups of the ricotta in dollops. Drizzle with béchamel, top with 4 more noodles and repeat, ending with on last layer of the noodle. Pour the remaining béchamel over the top (should be about half of the sauce left) taking care to make sure the top noodles are fully covered by the sauce.
Combine the last ¾ cup parm, panko, and remaining tablespoon thyme in a small bowl. Top the lasagna with this mixture and drizzle with the melted butter.
Cover the lasagna with foil and bake for 30 minutes. Remove foil and bake for another 15-20 minutes until browned and bubbly. DEVOUR!