Lasagna Primavera

1. In a large pot, heat oil over medium heat. Add the onions and garlic to the pot and sauté for 5 minutes. Add the seasonings to the onions and allow to cook for another 2 minutes. Carefully add the crushed tomatoes and sugar. Stir thoroughly. Cover and simmer on low for 1 hour. The sauce should reduce by half and become thickened. Start on step 2 while the sauce cooks. Remove from heat and set aside when done.
2. While the sauce is cooking, prepare the remaining ingredients. Slice the zucchini 1/4-inch thick lengthwise to create long ribbons. Place the ribbons in a colander and sprinkle with 1 teaspoon salt, tossing to coat both sides of the slices. Allow to sit in the colander for 10 minutes. This set allows the water to come out of the squash.
3. Preheat oven to 400 F. Brush a large cookie sheet with 1/4 teaspoon oil. Remove the zucchini from the colander and blot on a paper towel to remove excess moisture and salt. Place in a single layer on the baking sheet. Brush over the top of the zucchini with the same brush used to oil the baking sheet; there is enough oil on the bristles to coat the tops.
4. Place in a 400 F oven for 15 minutes. Remove from the oven and flip them over. Place back in the oven for an additional 10-15 minutes. When they are slightly brown, remove the pan from the oven. Set aside to cool completely. Reduce oven temperature to 350 F.
5. To make the ricotta filling, combine the ricotta, Greek yogurt, eggs, Parmesan, and drained spinach. Stir until thoroughly combined. Set aside.
6. To make the “meaty” mushroom filling, heat the vegetable oil over medium heat in a skillet. Add the coarsely chopped mushrooms, garlic, onion, salt and pepper. Sauté for 5 minutes. Remove from heat and set aside.
7. To assemble to lasagna, spoon 3 tablespoons of marinara into the bottom of a 9×9 baking dish. Line with 1/3 of the zucchini slices, just as you would with noodles. Spoon 1/2 of the ricotta mixture over the zucchini and smooth to create an even layer. Top with 1/2 of the mushrooms and 1/2 of the chopped artichoke hearts. Sprinkle 1/4 cup mozzarella over the mixture and then spoon another 5 tablespoons of marinara over the dish. Repeat the layering process again to create the second layer. For the last layer, top with the final 1/3 of the zucchini strips and 1/2 cup mozzarella.
8. Spray a large piece of aluminum foil with non-stick spray. Place the foil, sprayed side down, loosely on top of the baking dish.
9. Bake for 35 minutes. Remove the foil and bake for an additional 10 minutes.
10. Remove from the oven. Tent with the foil and allow it to sit for 10 minutes before serving.

Note: This recipe makes more marinara than you will need. I store the extra in a mason jar, covered, inside of the refrigerator. It is great for spaghetti, pizza, bread stick dipping sauce, and any recipe calling for marinara. The sauce stores well for up to a week.