Prepare zucchini: Preheat oven to 190°C (375°F). Cut zucchini lengthwise into thin strips. Brush each slice with melted butter and season with salt and pepper. Arrange slices on a baking sheet and bake for 10 minutes, or until soft and lightly golden brown. Remove from the oven and set aside to cool.
Cook vegetables: Heat vegetable oil in a large skillet over medium heat. Add finely chopped onion and sauté until translucent and softened. Add the mushrooms and cook until they release their juices and begin to soften. Stir in the bell peppers and tomatoes and cook until all the vegetables are soft and well blended. Add salt and pepper to taste.
Assemble the lasagna: Lightly grease a baking dish with a little vegetable oil. Start by layering some of the zucchini slices on the bottom of the dish. Spread some of the vegetable and mushroom mixture over the zucchini. Repeat the layering process, alternating with zucchini slices and the vegetable mixture until all ingredients have been used. If desired, sprinkle the top with grated cheese.
Bake: Place the assembled lasagna in the preheated oven and bake for 20–25 minutes, or until the top is golden brown and bubbly.
Garnish and serve: Remove the lasagna from the oven and let it cool for a few minutes. Garnish with freshly chopped herbs just before serving.
Conclusion
This garden-fresh zucchini lasagna with mushroom and mixed vegetables is a nutritious and flavorful alternative to traditional lasagna. The use of fresh vegetables and herbs makes this dish a light yet satisfying meal, perfect for any occasion. Enjoy the harmony of flavors and textures in this delicious lasagna and be happy to serve a dish that is both healthy and delicious.
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