I made so many changes to this recipe it is almost a different dish, in part because my baking dish was twice the size required for the original recipe. I started with the same basics: roasted zucchini, marinara, ricotta (I used goat cheese ricotta), and non-cook lasagna noodles. Chard is in season so I substituted a large bunch of chard for spinach. I wilted the chard in a hot pan with olive oil and garlic. I added fresh mozzarella, half cup of toasted walnuts, and doubled the Parmesan. I added mushrooms to my sauce to make it more hearty. The walnuts were a great addition in texture. I did not add the cinnamon to the ricotta, and I think it would have balanced the flavor a bit. This is a much more hearty dish than what what the recipe intended – more like a traditional meat lasagna but without the meat! It was a big hit both with the vegetarians and carnivores!
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