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Zucchini Lasagna Casserole

Updated: Oct 11

Here's a twist on a favorite dish that has now become a favorite in our home. I've made it two weekends in a row, at the request of my husband.


Most everyone loves lasagna. This has all of the flavor of lasagna, but is made of 100% vegetables (minus the optional mozzarella). Not only is it delicious, it's also super easy and loaded with nutrients!


Zucchini Lasagna Casserole

INGREDIENTS

  • ½ cup chopped onion

  • ½ cup chopped red bell pepper

  • 2 cups chopped baby Bella mushrooms

  • 2 cups chopped fresh broccoli

  • Spritz of avocado oil

  • 1 jar of pasta sauce

  • 1 large zucchini

  • *optional - mozzarella cheese

  • seasonings: Himalayan salt, black pepper, garlic powder, turmeric, basil, any other fave herbs or spices

  • *optional - green or black olives

INSTRUCTIONS

  • Preheat oven at 350º,

  • Chop all vegetables except for zucchini and add to skillet spritzed with avocado oil. Add seasonings. Heat on medium and add ½ jar of sauce, stire, cover and simmer.

  • Slice zucchini into thin slices. Cover bottom of a 9" square dish with sliced zucchini. Top with another layer of sliced zucchini. Pour remaining sauce on top and add mozzarella cheese, sprinkle with basil and add optional olive slices.

  • Bake for 30 minutes, remove and serve.

  • ENJOY!



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