Zucchini Lasagna

INGREDIENTS

For the Tomato Sauce:

1 oz

can of crushed tomatoes (or about 4 pounds of fresh tomatoes)

large garlic clove, minced

1 tbsp

fennel seed, crushed slightly to release the flavor

1 tsp

ground oregano

1/4 cup

finely chopped basil

1 tsp

cane sugar

2 tbsp

olive oil

For the Cheese Filling:

1 lb

ricotta cheese (or cottage cheese)

1 cup

grated parmesan cheese

egg

Salt and Pepper

For the Vegetables:

to 3 medium-sized zucchinis, no bigger than 4 inches diameter (or 4 to 5 small zucchinis)

2 tsp

salt

3 tbsp

olive oil

1 lb

mushrooms, sliced

bunch of swiss chard or spinach (about 4 cups, chopped)

large onion, minced

2 tbsp

flour (can be gluten-free flour)

dozen or so fresh basil leaves (optional)

4 cups

shredded mozzarella (about 1 pound)