Healthy and Tasty - Zucchini Vegie Lasagne

We often have a choice between healthy and tasty but in this recipe I got both.  I used a zucchini (the size of a baseball bat; the kind that are often given away in the fall) instead of the pasta in a lasagna recipe.  I liked it and I'm not a huge zucchini fan.

Ingredients:  one large zucchini, one bunch green onions, three or four garlic cloves minced, one green pepper, one container of fresh mushrooms, one 15 ounce container ricotta, 8 ounces cottage cheese, hunks of leftover cheddar cheese if you have it, one fresh egg, one handful fresh parsley, six fresh basil leaves, four Quorn fake chicken patties, one half cup butter, 1 cup vegie broth, 8 ounces shredded mozzarella cheese, parmesan cheese to taste

Directions:  Clean and quarter the green pepper.  Rub a little olive oil on the green pepper and broil until the skin turns black.  Allow to cool.  Mix the ricotta, the cottage cheese, the egg, the minced parsley and the minced basil leaves.  Set aside.  Sauté onions, garlic and mushrooms; set aside.  Microwave the quorn chicken as directed; set aside.  Peel one side of the zucchini baseball bat.  Using a wire cheese slicer, slice lasagna noodle sized (3 inch by 11 inch) slices from the zucchini.  Give the rest to your chickens.  Set aside.  Melt butter in a sauce pan. Add vegie broth.  Add 4 ounces of mozzarella cheese and stir until cheese is melted. Dice up the quorn chicken and add to the sauce.  Set aside.  Assemble the lasagna.  Start by putting a quarter cup or so of the sauce in the bottom of a 9x12 cake pan.  Lay 3 strips of zucchini down.  Cover this with half the sautéed mushrooms and onions.  Add half the chicken.  Cover with 3 more strips of zucchini.  Layer on all the ricotta cheese mixture.  Follow that with 3 more strips of zucchini.  Layer on the rest of the mushrooms and the rest of the chicken.  Follow with the last 3 strips of zucchini.  Add the last four ounces of shredded mozzarella.  Sprinkle parmesan cheese on top to taste.  Cover with tin foil.  Bake at 350 degrees for 50 minutes.  Remove tin foil and bake 10 minutes longer.  Allow to set for 15 minutes before serving.  Enjoy!