vegetarian lasagna

2 zucchini, halved lengthwise and sliced
1 red onion, chopped
1 cup shredded mozzarella cheese
1/2 cup feta cheese
2 portobello mushrooms, sliced
3 cups fresh baby spinach
1/2 cup chopped fresh basil
2 tbs chopped fresh oregano
4 cloves garlic, chopped
3 tablespoons olive oil
1/4 cup balsamic vinegar
1 tsp sugar
1 tsp salt
1/4 teaspoon freshly ground black pepper
Ground cayenne pepper or red pepper.
12-14 lasagna noodles, or 8 lasagna noodles and a 1/2 cup of rigatoni
9 roma tomatoes, thinly sliced

1. Preheat oven to 350°F
2. Bring a large pot of water to boil. While it is heating:
3. Mix zucchini, mushrooms, spinach, garlic, onion, 1/2 of the mozzarella, and the feta cheese.
4. Add olive oil and balsamic vinegar.
5. Add basil, oregano, sugar, salt and pepper(s).
6. Boil lasagna noodles for 3-4 minutes, then put four on the bottom layer of a 8x10 glass baking pan.
7. Layer tomatoes on top of the noodles, and spinach/vegetable mixture on top of that.
8. Sprinkle mozzarella cheese on top, and then place noodles on top of the cheese.
9. Create another layer of tomatoes, vegetable mixture, and noodles.
10. Add the remainder of the veggies and cover with mozzarella cheese.
11. Bake for about 45 minutes, or a little longer if the noodles/vegetables don't seem done.

Serve with olive tapenade and spelt toast :), and best when enjoyed with an episode of Battlestar Galactica.