Zucchini-Sweet Potato Lasagne

Thinly sliced vegetables sub for noodles in this recipe.  

Thinly slice onions to make 2 C.  Saute in 2 T. olive oil with 1 t. mincedfresh herbs (majoram, thyme and/or rosemary) until soft and beginning to brown.  Transfer the onions to a 9 x 12 baking dish and spread over the bottom.

Use a vegetable peeler to make very thin slices of summer squash(lengthwise for zucchini; rounds for pattypan).  You want 2 C.

Do the same for one large or two smaller Sweet Potatoes, peeling first if you like.

Thinly slice 2 tomatoes.

Mince 3 cloves of garlic.

Make a layer of sweet potatoes, slightly overlapping.  Sprinkle with salt and pepper.  Make another layer of sweet potatoes.

Spread 1 1/2 C. ricotta or cottage cheese over the sweet potatoes.

Make a layer of zucchini, with the slices overlapping.  Sprinkle with salt and pepper.  Arrange the garlic evenly over the zucchini, then make a layer of tomatoes.

Make a final layer of sweet potatoes on top, then top with 2 C. shredded mozzarella or jack cheese.

Bake at 350 until the top is nicely browned and the dish is bubbling.

 

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