Slow Food Sunday ...

I am fortunate to live in a state that raises and grows so much food, putting a local meal on my table is just a matter of stopping by my farmers market and family-owned grocer. This lasagna is prepared almost entirely from locally grown and produced food. Ohio and Cleveland Rocks!

Zucchini Lasagna Recipe

3 zucchinis, shredded (leave on the skin)
1 candy onion, chopped with leaves
2 cups mushrooms, sliced
1# Italian sausage
Gia Russa Whole Wheat Lasagna
Fresh mozzarella
Parmesan cheese
Cottage Cheese
OhioMom's marinara sauce

Bring a large pot of salted water to a boil. Cook lasagna noodles according to directions, drain. Sautee zucchini, mushrooms and onions about 4 minutes, place in drainer to drain off any liquid. Combine cheeses in a bowl, set aside. (you will need at least 3 cups of cheese) Crumble and brown sausage, drain off any fat, add marinara sauce to sausage.

In a 9X12 baking dish, layer ingredients. Pour sauce, just to cover bottom of dish; arrange a layer of lasagna noodles; spread vegetable mixture over top; top with cheese and a little sauce. Continue layering, ending with noodles on top. Cover top with layer of sauce and freshly-grated mozzarella.

Bake in a 350 degree oven for 30-40 minutes, or until cheese is lightly browned.