Zucchini and Mushroom Lasagna

Ingredients

• 3 zucchini
• 2 trays of mushrooms (I used shimeji)
• 1 tbsp of ghee butter or olive oil
• ½ onion
• Salt and pepper to taste
• 2 trays of @verdecampo lacfree mozzarella
• Homemade tomato sauce (recipe on the channel)
• Minas cheese lacfree standard @verdecampo to gratin
Cut the zucchinis into longitudinal slices. Put a pinch of salt and let them rest for 15 minutes, so that it releases some of the water. Reserve.
Brown the onions in butter or oil, add the mushrooms and sauté over high heat. Finish in salt and kingdom pepper.

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Assembly

At the bottom of the dish, put some sauce. Arrange the zucchini slices and then the sautéed and chopped mushrooms. Finally, slices of lacfree mozzarella. Repeat the process forming 3 or 4 layers. Finish with a little Minas lacfree cheese to gratin.
Take to medium oven for 40 minutes.