With a refrigerator full of hamburger (see The Salesman) I had to come up with ways to use it. This one rocks!

1 very large zucchini (or many small ones) When cut into thin slices it must cover 1.3 square feet. (Three layers in an eight inch square pan.)

3 oz shredded Monterey Jack cheese

3 oz. shredded sharp cheddar cheese

6 oz shredded mozzarella cheese

15 oz Ricotta cheese

2 large onions, diced

1 bulb garlic, cloves crushed with the flat of a knive, skin removed, diced

1 pack mushrooms, sliced thin

1 lb hamburger

Olive oil

2 tblspn chili powder (optional)

1/2 cup sour cream (optional)

Eight inch square baking pan, at least 2 1/2 inches high.

Sauté the onion in olive oil. When it has started to caramelize add the garlic. Continue to sauté until the raw garlic smell is gone. Set aside.

Sauté the mushrooms in olive oil until they have started to brown and have shed a good amount of their moisture. Set aside.

Sauté the hamburger until there is some browning. Add the chili powder (or other spices) if desired. Do not fully cook. Add the sour cream if desired. Set aside.

Slice the zucchini into lasagna-like slices. There will need to be enough to make three layers in an 8 inch square pan. To keep the lasagna fresh slice it as the layers are being made.

Layer the bottom of the baking pan with zucchini. Sprinkle 1/2 of the onion/garlic mixture over it. Cover with 1/3 of each of the four cheeses. Cover with 1/2 of the hamburger and 1/2 of the mushrooms. Make another layer of zucchini over this.  Sprinkle with the remaining onion/garlic mixture. Cover with 1/3 of each of the four cheeses. Cover with the remaining hamburger and mushrooms. Make another layer of zucchini over this. Cover the top with the remaining cheese.

Place in an oven preheated to 350 °F. Bake for 45 to 50 minutes. The cheese on the top should be starting to brown. Let cool for five minutes. Serve.