Summer Veggie Lasagna

I usually think of lasagna as a winter dish but in my quest to use up zucchini, I decided that even though it was 102 degrees outside, I would give it a go -- that's how much zucchini I've got!  

It turned out to be the tastiest I've ever made. I didn't get a picture but you know what lasagna looks like.

I used flat, not curly, no-boil, lasagna sheets. Instead of meat, I had a layer of sliced zucchini and a layer of mushrooms. 

The ricotta cheese was fresh from the farmers market as was the mozzarella. The ricotta mix included fresh parsley, Parmesan cheese, an egg yolk, and salt and pepper.

The sauce had onion and garlic, a hot red pepper (that I removed before constructing the lasagna) and fresh thyme and oregano from the garden.

I made an antipasto salad to go with it -- also lots of fresh veggies from the garden/market.

I did not make this one any differently than a hundred other lasagnas I've made, so I have to attribute the success of this one to the fresh summer ingredients.