Vegetarian Lasagna

Here's a great recipe for using those wonderful zucchini's you may have growing in your garden this summer:

Ok, so the picture isn't beautiful - but I guarantee it is delicious!

• 4 medium zucchini
• package of fresh mushrooms (amount depends on taste)
• 1 medium/large onion
• fresh garlic (to taste)
• 10oz frozen, chopped spinach
• 28oz pasta sauce
• 2 cups mozzarella cheese
• 8oz feta cheese
• 3 T oil
• 12 lasagna noodles

Boil lasagna noodles until al dente.  Mince zucchini, mushrooms, onion and garlic.  Coat pan with oil and sauté vegetables until tender.  Add defrosted spinach.  Add pasta sauce.  Mix well.  Lay out three noodles on bottom of 13x9 baking dish.  Layer 1/4 of the vegetable mixture on top of noodles, followed by 1/2 cup mozzarella cheese.  Repeat this three more times.  Your last layer should be vegetables and mozzarella.  Top this last layer with the feta cheese.  Bake in a pre-heated oven at 350 degree F until brown and bubbly (about 30-40 minutes).

Serve with warm italian bread.