2 Zucchinis thinly sliced length ways
2 Large Bell Peppers (1 green / 1 red) cut length ways into 4 large slices per pepper
2 Large Portobello Mushrooms sliced
4 Large Lasagna Noodles par cooked (these will continue to cook while baking)
1 Cup Sharp Cheddar Cheese, 1 Cup Monterey Jack Cheese, and 1/2 Cup Mozzarella Cheese mixed together
1 1/2 Cup Olivia’s Croutons blended into bread crumbs (we used butter garlic)
1 TBSP crushed garlic
1/2 Onion finely chopped
1 tsp rosemary
4 TBSP Olive oil (plus more for cooking)
Salt and Pepper to taste
Prepare all veggies and other ingredients and set up station for layering. Preheat oven 375 degrees. In a medium dutch oven or roasting pan coat bottom with 2 tbsp olive oil and spread out crushed garlic and onion. Add first layer of zucchini, add layer of cheese, layer of crushed croutons, and tsp of olive oil.
Add layer of lasagna noodles, repeat layer of cheese, crushed croutons and tsp olive oil. Add layer of peppers, repeat layer of cheese, crushed croutons and olive oil. Add layer of zucchini, repeat layer of cheese, crushed croutons, and olive oil. Add layer of mushrooms, repeat layer of cheese, crushed croutons, and olive oil.
Add final layer of lasagna noodles, repeat cheese, crushed croutons, and olive oil layers. With the extra veggie ends and pieces (because there is always extra) thinly slice or dice and sprinkle over the top, cover with the remaining cheese and the remaining crushed croutons.
Drizzle with olive oil and top with chopped rosemary. Bake at 375 degrees for 50 minutes or until pan is bubbling and veggies are fork tender.