All Vegetable Lasagna

2 T olive oil

1 small onion, sliced

2 cloves garlic, minced

1/2 tsp salt

1 tsp Italian seasoning

1/2 tsp basil

pinch crushed red pepper flakes

2 cups crushed tomatoes

1/2 cup water

2 small zucchini, sliced into circles

2 large tomatoes, sliced

4 oz. mozzarella cheese, shredded

Saute onions until tender. Add garlic and saute for 2 minutes more. Add salt, spices, crushed tomatoes and water. Simmer until slightly thickened and saucy. Remove from heat. In greased 8 inch square pan, layer small amount of tomato sauce followed by a layer of zucchini, then tomato, then sauce, then cheese. Use half of ingredients for each layer. Repeat for second layer, finishing with mozzarella. Bake covered at 375 for 20 minutes, then remove foil for 15 minutes and allow cheese to brown slightly. Allow to sit for 10 minutes before cutting. Serves 4.

We served ours with garlic french bread, carrot sticks and broccoli florets, and watermelon.