Mushroom-Zucchini Lasagna (gluten-free)

8 sm. or 6 med. zucchini

8 oz. chopped mushrooms

1 med. chopped onion

4-6 oz. capers

40oz.± tomato or pasta sauce

~ 15oz. ricotta cheese

~ 1c cottage cheese

~ 2 eggs

~ 1T Rosemary Seasoning *

Slice the zucchini thin, lengthwise.  Put a thin layer of tomato sauce on the bottom of a 9"x13" glass pan and cover with half the sliced zucchini.  Sprinkle with half the chopped mushrooms, onion and capers.  Cover with half of the red sauce.  Using a mixer or an immersion blender, combine the remaining 4 ingredients.  Ladle half of this over the ingredients in the pan.  Repeat all the layers one more time.  Bake at 350°-375° for an hour.  Let stand for 5-10 minutes then cut and serve - or - chill and reheat several hours later or the next day.  This sort of thing always tastes better the next day, or at least after baking, chilling and reheating.  .  .Lin