Ingredients:
5 zucchini (thinly sliced length-wise)
1 cup fresh mozzarella (shredded)
1 whole red onion (diced)
1 cup parmesan (shredded)
4 cups spinach
6 oz. crimini mushrooms
1 16 oz. jar organic marinara
1 lb. grass-fed beef
4 cloves garlic (minced)
1 tbsp. fresh basil
1 tbsp. parsley
1 tsp. sea salt (to taste)
1 tsp. pepper (to taste)
Directions:
Step 1: Assemble ingredients & pre-heat oven to 350 degrees.
Step 2: Brown the ground beef in a large skillet over medium heat, stirring frequently.
Step 3: Add mushroom, garlic, onion, & spices. Sautee for 5 minutes, then add marinara sauce to mixture.
Step 4: Place a thin layer of the sauce in a 9″ x 13″ baking dish (just enough to cover the bottom of the dish).
Step 5: Put the first lasagna layer on top of the sauce: 1/2 the sliced zucchini, then 2 cups spinach, 1/2 ground beef sauce mixture, 1/2 cup parmesan, then 1/2 cup shredded mozzarella (layer in that order).
Step 6: Repeat with layer 2: 1/2 the sliced zucchini (this will be the rest of the zucchini slices), then 2 cups spinach, 1/2 ground beef sauce mixture (this will be the rest of the sauce), 1/2 cup parmesan, then 1/2 cup shredded mozzarella (layer in that order). For an added touch, you can add 1/2 cup of sliced baby tomatoes on top of the final cheese layer.
Step 7: Place in oven and cook at 350 degrees for 45 minutes.
Step 8: Enjoy!!
