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.