Also known as Veggie Lasagne. Slice 3-4 small zucchinis lengthwise in 1/4″ slices. Quickly pan sauté in a little olive oil until soft. Set aside. In same fry pan, sauté 2 cups cleaned, de-stemed spinach leaves until wilted. Whip a pint of ricotta with two eggs until smooth and then stir in the spinach. Season with a little ground pepper.
In a 13×9″ roasting dish, cover bottom with Rao’s tomato sauce of your choice. Lots of sauce is good, so I used a large jar for generous amounts. Add zucchini slices to fill one layer. Place dollops of the ricotta mix, some shredded fresh mozzarella, grated parmesan/romano cheese, roasted red peppers from a jar, drained. Mushrooms, sliced or whole. More sauce.
Repeat layering all ingredients and end with zucchini, sauce, topped with grated parm. Bake at 375o until bubbly and brown on top. Let rest and then refrigerate. Best heated up after a day in the fridge.