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Lasagna- Using a mandolin, VERY CAREFULLY slice the zucchini and
bellpepper
into paper-thin slices. Please do not include bits of finger. Spoon a
few
tablespoons of sauce onto bottom of 8x8 casserole dish. Cover with 1/3
of
zucchini in even layer. Glob 1/3 of the ricotta over zucchini and
cover with
1/2 the mushroom and pepper slices. Place half the spinach on top.
Cover
layer with tomato sauce. Repeat, starting with next 1/3 of zucchini.
For
final layer, use remaining 1/3 of zucchini, cover with rest of tomato
sauce,
glob on the last of the ricotta, and sprinkle on the basil. Bake at
325
uncovered for 1 hour. Let cool 20-40 minutes so ricotta will set.
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