Garden Lasagna

2 Tbs olive oil, plus 1/4 cup
3 Tbs dried minced onion
4 cloves garlic, minced, plus 1 more minced (keep separate)
1 tsp dried oregano
1 tsp dried basil
1 tsp dried parsley
24 oz can crushed tomatoes
1/4 tsp salt
1/2 tsp dried thyme
2 medium zucchini, cut lengthwise into 1/4 inch thick slices
2 medium yellow squash, cut into bite sized pieces
1 cup dried mixed mushrooms, rehydrated and diced
2 cups ricotta cheese
2 cups shredded mozzarella and Parmesan (mixed) cheese
1 box lasagna noodles

1) Cook lasagna noodles according to package directions. Drain and set aside.
2) Preheat oven to 350F. Coat a 9x13 inch baking dish with cooking spray. Set aside.
3) Prepare tomato sauce: Heat 2 Tbs olive oil in a non-stick saucepan over medium heat. Add onion and garlic and saute until fragrant, about 1 minute. Add dried oregano, basil and parsley and stir. Add crushed tomatoes and salt and simmer until thickened, about 15 minutes.
4) Meanwhile, in a small bowl, mix together 1/4 cup olive oil, 1 minced clove of garlic and thyme. Place zucchini on a sheet pan and brush with olive oil mixture, just until covered. Keep remaining mixture set aside, and add yellow squash to the bowl to marinate while the zucchini bakes. Bake zucchini until soft, about 5 minutes. Remove from the oven and set aside.
5) Place marinated yellow squash onto sheet pan and bake until soft, about 5 minutes. Remove from the oven and set aside.
6) Place 1/4 cup of the sauce in the bottom of the baking dish, spreading it around. Create a bottom layer for the lasagna, using most of the zucchini. Then layer 3 lasagna noodles on top of the zucchini.
7) On the bottom lasagna noodle, spread 1 cup of the ricotta cheese. Then spread the remaining zucchini and 1/4 of the mushrooms. Cover with 1/4 cup of the sauce. Layer 3 more lasagna noodles.
8) On top of this lasagna noodle, spread the yellow squash and 1/4 of the mushrooms. Sprinkle 1 cup of the grated cheese mix over the vegetables. Top with 3 lasagna noodles.
9) On top of this lasagna noodle, spread the remaining ricotta cheese, followed by the remaining mushrooms. Top with 1/4 cup of the sauce and then 3 more lasagna noodles.
10) On this last lasagna noodle layer, spread the remaining tomato sauce. Then, sprinkle with the remaining grated cheese mix. Cover with a cooking spray coated sheet of aluminum foil (to keep the cheese from sticking) and bake for 35 minutes. Then, uncover and bake for an additional 5 minutes, or until the cheese browns. Let stand for 5 minutes before serving.

Review: I changed the original recipe so much, that it became it's own, new recipe! The original didn't use lasagna noodles, using portobello mushrooms instead. I figured that would make for a sloppy, and expensive, lasagna. So, I once again used the Costco mushroom mix that I've fallen in love with and mixed around a few things (including doubling the cheese). And I accidentally forgot to add the last bit of mushrooms, so they were tossed on top. The end product was pretty phenomenal. The mushroom mix gave quite an interesting taste. And there was no shortage of veggies!