Zucchini & Spinach Lasagna

Ingredients

• 1 medium onion diced
• 7-8 cloves garlic minced
• 8-10 fresh roma tomatoes
• 6 mushrooms chopped
• 1 green pepper diced
• 2 tsp fresh basil chopped
• 1/2 tsp dried thyme or fresh
• 1/4 tsp red chili powder
• 1 tsp garlic powder
• 2 tsp balsamic vinegar
• 2 tsp grape seed oil
• sea salt and black pepper to taste
• 3 cups spinach
• 1.5 lbs zucchini

Directions

1. Puree tomatoes in a food processor
2. In a medium sauce pan, saute onion on medium-low heat until translucent
3. Add garlic and saute for 1 min
4. Add green peppers, saute for another 3 min, then add mushrooms and saute for another 2 min
5. Add pureed tomatoes and bring to boil
6. Add balsamic vinegar, red chili powder, garlic powder, thyme, sea salt and black pepper
7. Boil for another 2 minutes, bring to simmer covered for 15 min
8. Add basil and set aside
9. Chop ends off zucchini and slice thinly – similar to pasta (may use a mandoline) and set aside
10. Wash and chop spinach and set aside
11. Preheat oven to 375 F
12. In a greased glass dish layer zucchini, then sauce, then spinach
13. Repeat 2 more times
14. Bake for 40-45 min
15. Let it sit for 10 min before slicing

Prep Time and Cook Time: 60 min

Serves: 4-6

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