By: Stacey Garcia
Love Lasagna but feel guilty every time you indulge in it? Here’s a gluten-free, vegetarian version of it that you’ll love! Thank you Phillip Greenbaum and Shauna Nevens for creating this masterpiece!!
Makes 4 servings
4 large zucchini
2 small zucchini (chopped and cooked)
2 yellow squash (chopped and cooked)
one pack of mushrooms (sliced)
1 cup of spinach
goat cheese (or your choice)
Black olives (thinly sliced)
First chop 2 zucchini and 2 yellow squash and saute in pan with olive oil cook until tender and lightly season with salt and pepper.
Preheat Oven to 400
Next, thinly slice 4 large zucchini’s lengthwise (these slices will act as your “pasta”), once sliced place on a grill or grill pan and cook until tender. In a casserole dish put enough tomato sauce to coat bottom, then place zucchini slices by layering them until they cover bottom of dish. Next step is to take your squash and zucchini and create the next layer, add some black olives, and goat cheese and then repeat steps(sauce, long strips of zucchini, mix of squash and zucchini, olives, and goat cheese). On top layer just put sauce and remainder of goat cheese. Place in oven for 45 min, let rest for 10, eat and enjoy 🙂