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
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
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.