2 large zucchini
2 large yellow squash
1/4 cup red onion, diced
2 cloves garlic, crushed
2 tablespoons olive oil
2 portabella mushrooms, stemmed, finned, and thinly sliced
salt and pepper to taste
2 cups marinara sauce
1 cup Jack cheese, grated
½ cup Parmesan cheese, grated
10 fresh basil leaves
2 tablespoons fresh Italian parsley, chopped
Cut the squashes and the eggplant in half lengthwise and then slice 1/16-inch thick. Set aside.
In a large sauté over medium heat, cook the onion and garlic in the olive oil for 2 minutes. Drain the onion-garlic-olive oil mixture into a bowl, and then spoon a small amount of this mixture back into the sauté pan, add the squashes, eggplant, mushrooms, and salt and pepper to taste (do not mix the vegetables together) and cook until the vegetables are still slightly crisp.
Mix together the Jack cheese with half of the Parmesan cheese. Set the remaining Parmesan cheese aside.
Drizzle a small amount of the onion-garlic-olive oil mixture into the bottom of a loaf pan. Then place the following layers into the pan: zucchini, a few spoons of marinara sauce, yellow squash, a sprinkling of the Jack-Parmesan cheese mixture, eggplant, a few spoons of marinara sauce, basil leaves, mushrooms, another sprinkling of the Jack-Parmesan cheese mixture. Continue this layering process until all of the ingredients are used (reserve a small amount of the Jack-Parmesan mixture). Mix together the remaining ¼ cup of Parmesan cheese with the small amount of Jack-Parmesan cheese reserved from the layering process. Sprinkle this cheese mixture on the top of the lasagna. Bake for 35-40 minutes at 320 degrees.
1 cup heavy whipping cream
2 tablespoons Parmesan cheese, grated
½ teaspoon fresh basil, chopped
Heat the whipping cream over medium-low heat just until warm. Add the Parmesan and basil and remove from heat.