TIA GFY Recipe blog

• 1/2 medium onion, chopped
• 1 pkg (about 2 cups?) sliced mushrooms
• 2 zucchini, cubed
• 3 medium tomatoes, chopped
• 1 pkg reduced fat feta cheese
• 2 cups reduced fat mozzerella cheese
• 2 cups parmesan cheese
• 1 jar spaghetti sauce
• 2 tbsp fresh basil, chopped
• Whole wheat lasagna noodles

Boil lasagna noodles until softened but not completely cooked.  Drain and set aside.

Drizzle the bottom of a saucepan with olive oil.  Over medium heat, add onions and sautee until they begin to look transparent.  Add mushrooms and zucchini and sautee until they begin to soften.  Add tomatoes and sautee for about a minute longer.  Remove from heat.

Spray the bottom of a 13″ x 9″ pan.  Layer noodles, sauce, vegetable mixture, feta cheese, fresh basil and shredded cheeses and repeat until you fill the pan or run out of ingredients.  Top with an extra layer of cheese. 

Bake at 350 degrees for about 35 minutes then broil until cheese is nicely browned.  Let stand about 10 minutes then cut and serve.