Vegetable Lasagna (without the noodles)

In our quest to avoid refined sugars before our vacation, I have been craving pasta like no other.  Last night's dinner was an attempt to fill that void without chowing down on some linguini.  I attempted to cook the vegetables so that they would resemble lasagna sheets, and you know, it kind of worked.  I'll admit nothing replaces the yummyness (that's a word, right?) of pasta, but it was pretty darn close and very tasty.  The best part was that it was made ahead of time, so all I had to do when Ryan got home was heat it up to melt the cheese.

Ingredients for Vegetable "Lasagna":

2 large zucchini cut, lengthwise, into 3/8ths inch strips (I used a mandolin)
1 large eggplant peeled and cut into 3/8th inch strips
3 medium onions sliced, medium thickness
4 tablespoons olive oil (plus more if needed)
Salt and pepper
1 large can crushed tomatoes (or leftover marinara)
2 cups shredded mozzarella
1 bunch of fresh basil (plus more for garnish)
Parmesan for garnish

The bottom layer-zucchini

Before baking in the oven

Start by heating the olive oil in a large frying pan.  When oil is hot, add the zucchini in a single layer (I had to cook it in two batches) and season with salt and pepper.  Cook on each side for 3-4 minutes, or until slightly browned.  Meanwhile, in a large baking dish, spread a few spoonfuls of the tomatoes on the bottom, then add the cooked zucchini on top.  When all zucchini are cooked and added to the baking dish, cover with a few more spoonfuls of tomatoes and sprinkle with mozzarella.  Repeat process with eggplant.  When sauteed eggplant is added to the baking dish, again top with tomatoes and mozzarella and also a handful of the basil.  In the same frying pan, add the onions and cook on medium-low for about 30 minutes, or until caramelized.  Add those to the baking dish as well and top with the rest of the tomatoes and cheese.  Cover with tin foil until ready for dinner (will keep over night).  When you're ready to heat, put in a 350 degree oven, uncovered until cheese starts to bubble (if you like your cheese brown, then cook a little longer).  Let cool for a few minutes before serving.  Serve with more basil and some shredded parmesan.  

It turned out really delicious, the only modification I would make would be to cut the veggies into spheres or smaller pieces.  This dish would freeze really well too.