Zucchini Lasagna

Zucchini Lasagna

There are so many different lasagna recipes out there to choose from, even when you are cooking without grains and noodles like me.  And although I have many many of my own and others recipes, today’s was one of my favorites.  I didn’t have all the veggies that I thought I would want, but actually I’m glad because it turned out to be a light version of lasagna and perfect for any meal.   Try it out for lunch or dinner with your family and let me know how you like it.



1 pound ground Italian sausage

4 oz mushrooms, diced

3 large carrots, diced

splash of olive oil

1 large zucchini

2 cans of fire-roasted tomatoes

mozzarella cheese (as much or little as you like)

handful of spinach leaves


Directions:  Peel and slice (lengthwise) you zucchini.  Place on a baking sheet covered in parchment paper and place in the oven at 350 degrees F for 10 minutes.  This helps to dry them out a bit.  While your zucchini is baking, place your sausage and carrots in a large skillet with a little olive oil over med-high heat.  Cook until sausage is browned and carrots are a little soft, then add in your mushrooms and cook a couple more minutes.  By this time your zucchini should be done and you can start layering the pan.  First add a little olive oil to coat the bottom and sides to ensure nothing sticks.  Then place 1/2 your zucchini noodles on the bottom of your 8×8 baking dish.  Add 1/2 your meat and veggie mixture then one can of drained fire-roasted tomatoes.  Make sure you drain them so they is not extra liquid.  Spread around the tomatoes, then add a layer of spinach.  (You can also add a layer of cheese on top of the spinach if you want extra cheese, but I just add it to the top)  Then add a layer of the zucchini, then the meat and veggies (should be the rest of both), then top with the other can of fire-roasted tomatoes, spinach leaves and cheese on top.   Bake at 450 degrees F for about 15-20 minutes, or until cheese is browned and zucchini noodles are cooked through.  Let sit for 10 minutes before cutting and serving.

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