So I Got a Part Time Job...

That is reason my posts are fewer and farther between. I have grown quite fond of this medium and not posting or experimenting daily, is a bummer. However, employment is grand! I got a job working part time catering in the kitchen at an awesome historical museum downtown. At first I was not sure, but I am really am enjoying it. I'm moving and grooving, cooking and plating. WHOO HOO!

Enough about me and back to the recipe posting. But back to me (don't worry I'm getting there) I also did a side catering gig for a friends work party, 10 people. We kept it simple and made lasagnas (veggie and meat) and a big salad. I made my mother's veggie lasagna by way of my auntie. Its delicious. Do take a look...
Auntie T's Veggie Lasagna 
2 large zucchinis
1 cloves garlic
1 medium sized ricotta (15 oz)
4 cups mozzarella
1 cup Parmesan
1 large jar of marinara (I tend to get a higher priced marinara, more depth)
2 eggs
Portabella mushrooms
Spinach
No boil lasagna noodles (its just easier) (Barilla makes one for a 13x9 pan)

Shred the zucchini. Beat the two eggs and mix in ricotta and 3 cups of the mozzarella and 1/2 cup Parmesan and minced garlic clove. Add the shredded zucchini to the ricotta mix, there is a photo reference below. In your baking dish, cover the bottom with sauce, a thin layer. Then begin your layering. Noodles, ricotta mix, mushrooms, spinach, sauce... REPEAT. Say it with me: Noodles, ricotta mix, mushrooms, spinach, sauce! And to finish, I ended with noodle, sauce, mozzarella cheese (in that order). Sprinkle that last cup of mozzarella, on the top. Foil cover and place in 350 oven for 50-60 minutes, just keep an eye on it;)
* Consider the cut of your mushroom, I tend to like them thin and bite sized.