TRULY VEGGIE LASAGNA

The other day I was craving lasagna...I mean craving it. The thing was that we had had pasta the night before and the thought of pasta again was just not cutting it. I know, lasagna is the epitome of pasta and how can you crave it and not want pasta?

Here's how!

"You're not kidding" VEGGIE LASAGNA

What you need:
- 2 medium or medium-large size zucchini, sliced thinly length-wise
(think lasagna noodles)
- about a cup and a half brown mushrooms, chopped
- a large handful spinach, chopped
- whatever other veggie you'd like (I used some broccoli)
- 1/2 cup organic riccota cheese
- one clove garlic
- one can whole tomatoes
- about 1/2 cup basil, slivered
- parmesan cheese

In a pan - saute the garlic in olive oil until just fragrant and then add the mushrooms. Cook on medium heat until they start to brown. Then add broccoli (or whatever you are using) and then spinach. Let veggies cook until spinach is wilted.

Then build your lasagna. Cover the bottom of a shallow casserole dish with sliced zucchini. Try and cover the entire bottom. I used an oval dish, which worked well.



Then top that layer with the veggie mixture. Top veggie layer with ricotta cheese and then cover that with the rest of the zucchini. Pour tomatoes over this top layer and make sure the juice from the can is evenly poured over the top and on the sides. I used all the juice but only 3/4 of the tomatoes. Sprinkle the top with basil and parmesan cheese.



I wish the interweb was scratch and sniff cuz, I'm telling you...it smells rad!

Bake at 350 for about 20-minutes or until cheese bubbles. Cut it like you would a lasagna but you will notice that the zucchini lets out a lot of water, so use a slotted flipper so you don't pick up the unwanted water.


Take care,
THE NUTRITIONISTA