6 lasagna noodles*
Gorgonzola Sauce (see recipe below)
Zucchini squash, sliced approximately 1/3″ thick**
3/4 pound mushrooms, cut into chunks
1 large or 2 medium tomatoes, peeled, seeded and sliced approximately 1/3-inch thick
Fresh basil leaves, coarsely chopped or torn into strips
8 ounces fresh mozzarella cheese, shredded
1 cup freshly grated Parmigiano-Reggiano cheese (for topping)
* If using the no-boil noodles, boil them for 2 minutes, otherwise they don’t get done enough.
** Butternut squash is an excellent substituted for the zucchini squash.
Preheat oven to 375°F. Cook lasagna noodles according to package directions. Drain and set each noodle flat on paper towels. Do not stack lasagna noodles (they will stick to each other and you cannot separate them).
Use a small baking dish (approximately 9″ x 7″ x 2 1/2″). Smear a little Gorgonzola Sauce on the bottom of the baking dish. Layer as follows:
First Layer: lasagna noodles, zucchini or butternut squash, basil, mozzarella cheese, & Gorgonzola Sauce.
Second Layer: lasagna noodles, mushrooms, basil, mozzarella cheese, & Gorgonzola Sauce.
Third Layer: lasagna noodles, sliced tomatoes, basil, and Gorgonzola Sauce; top with parmesan cheese
Cover dish tightly with foil, (tenting slightly to prevent foil from touching top layer). Bake in middle of oven for 40 minutes. Remove foil and bake an additional 10 minutes or until top is bubbling. Remove from oven and let stand for 5 minutes before cutting and serving.
Makes 2 servings.
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