Devon's Cooking...Roasted Veggie Lasagna

Okay, this blog should officially change its name from "Devon's Cooking..." to "How Many Varieties of Lasagna and Burgers Can I Come Up With?" What can I say? We like lasagna and burgers-- they're easy, they taste good....

In the past, as ye faithful ten readers know-- I've done wild and crazy things like use Matzoh crackers as stand-ins for lasagna noodles. Well, here's an even crazier lasagna-noodle doppelganger: thinly sliced zucchini! This is a very vegetarian meal and surprisingly delicious, especially as leftovers the next night (why is it that pasta-- even faux pasta-- always tastes better the night after it's made?). I had half a loaf of french bread in the freezer which I defrosted (i.e. left on the counter for a few hours) and slathered with some homemade garlic butter (butter + lots of garlic + a few shakes each of dried basil, salt, black pepper + a teeny bit of cayenne pepper) and wrapped in foil...and then tossed in the toaster oven. The lasagna: va bene! Just like my Nana would make (if she were a vegetarian).

ROASTED VEGGIE LASAGNA
Ingredients:
3 large zucchini
1 tbsp table salt
1 spray(s) cooking spray
1 small onion(s), finely chopped
2 medium garlic clove(s), minced
12 oz mushroom(s), white button
3 cup(s) tomato(es), freshly chopped (about 3 beefsteak tomatoes)
1 tbsp dried basil
1 tsp dried oregano
1/4 tsp ground nutmeg
1/4 tsp black pepper, freshly ground
1 pound(s) shredded fat-free mozzarella cheese

Directions: Slice the zucchini lengthwise into 1/8-inch thick strips. Place in a bowl and salt generously, tossing once or twice to coat well. Lay strips on paper towels on your work surface. Set aside 1 hour. Meanwhile, spray a large saucepan with nonstick spray and set over medium heat. Add the onion; cook, stirring often, until softened, about 2 minutes. Add garlic; cook 20 seconds. Add the mushrooms; cook, stirring often, until they give off their liquid and it reduces to a glaze, about 7 minutes. Stir in the tomatoes, basil, oregano, nutmeg and pepper. Cook, stirring occasionally, until the tomatoes start to break down and the sauce thickens, about 25 minutes. Position the rack in the center of the oven and preheat the oven to 350°F. Blot any moisture off the zucchini strips with paper towels. Use one third of the zucchini strips to line the bottom of a 9 x 13-inch baking pan, laying them lengthwise like you would lasagna noodles. Top evenly with one third of the sauce, then one third of the shredded cheese. Place half the remaining zucchini strips on top, as before, then top evenly with half the remaining sauce and half the remaining cheese. Repeat this process one more time: using the remaining zucchini, remaining sauce, and remaining cheese. Bake, uncovered, until bubbling, about 45 minutes. Let stand at room temperature for 10 minutes before slicing into 6 pieces; serve.