Zucchini Lasagna

INGREDIENTS:

3 cups tomato sauce
4 large zucchini
1 pound ricotta cheese (to reduce calories, choose skim orpart skim ricotta)
1 pound shredded cheese (mozzarella, provolone, fontina, etc. again choose part skim if possible and organic of course)
2 cups diced mixed vegetables (mushrooms, onion, bell pepper, etc)

Preheat oven to 350. Thinly slice zucchini (1/8 inch).

Spread 1 c sauce in baking dish. Add a layer of overlapping zucchini slices. Add half of ricotta cheese, one third of shredded cheese, and half of vegetables. Top with 1 c sauce.

Repeat layering with zucchini, ricotta, cheese, and vegetables. Top with remaining sauce and cheese.

Bake for one hour until bubbly. Let cool, then refrigerate overnight. Cut into pieces, reheat, and serve.