Spinach, Zucchinni and Mushroom Lasagna... OH MY!

Hey guys... its been a while! What's new? Still on your road to becoming the healthiest version of yourself?! I sure hope so! Sorry for lack of posts the last few (several) months. I've had some life changes and been furthering my health education.

Current task at hand?
Obtaining my Nutritional Therapist certification!

Seriously, I am learning SO much, I can not wait to apply my new found knowledge to upcoming recipes and posts to share with all of you. Our health goes far beyond just the foods we decide to eat, its remarkable! Anyways, there will be plenty more on that later... lets get to the reason why you came here.


Delicious (and fairly easy) recipes!

Spinach, Zucchini and Mushroom Lasagna

(drool...)

What You Need:

• 9-12 whole wheat lasagna noodles (this all depends on your pan size. Picture above is 9 noodles and its a smaller pan. You're going to make three layers with the noodles so just figure out what works for you)
• 1 Tbsp olive oil
• 6 oz of your favorite Mushrooms (I used organic crimini) 
• 3 cups Marinara Sauce (you can use store bought or try out my homemade sauce, recipe will be included at the end of this one)
• 2-3 big handfuls of fresh, organic baby spinach, chopped
• 2 medium size Zucchinis, cut in half and chopped in crescent pieces
• 15 oz container of whole milk Ricotta Cheese (we don't use fat free, skim, part-skim, low fat, yadda yadda. Your body is made to process WHOLE FOODS.)
• 1 Egg, beaten
• Salt and Pepper to taste
• 1/2 cup grated Mozzarella Cheese (1/4 cup for recipe, the rest for sprinkling in between layers)

Directions:

1. Preheat oven to 375F
2. Cook the lasagna noodles to al dente, according to package directions. Drain and spread out onto foil to prevent sticking. 
3. In a large pan over medium high heat, add olive oil and saute mushrooms for about 5-7 minutes, or until browned. Season with salt and pepper. Set aside and let cool. 
4. In a medium bowl, combine 2 cups marinara sauce, spinach, zucchini, ricotta cheese, egg, 1/4 cup Mozzarella cheese, salt, and pepper. Stir in cool mushroom mixture. 
5. Spread 1/4 cup marinara sauce on bottom of baking dish, top with lasagna noodles to cover bottom of the pan completely. Add generous spoonfuls of veggie mixture, top with 1/4 cup marinara sauce and sprinkle with mozzarella cheese. Top layer with lasagna noodles to cover completely. 
6. Repeat layers about 3-4 times, depending on pan size, finally topping with lasagna noodles, marina sauce, any remaining mixture and the rest of your cheese.
7. Cover and bake for 45-50 minutes 
8. Enjoy!

Refrigerate any leftovers!

MARINARA SAUCE 

What you need:

A good blender or food processor is necessary for this

• 6 large organic tomatoes, chopped into pieces
• 4 cloves of garlic, minced
• 2 handfuls of organic, baby spinach
• 1 Tbsp olive oil
• 1/3 can organic tomato paste
• 1/4 cup Low Sodium Free Range Chicken Broth
• 1 Tbsp Basil
• 1 tsp Oregano
• 1/2 tsp Thyme
• 1/4 tsp Crushed Red Pepper flakes
• 1 tsp salt
• 1 tsp pepper 

Directions:

1. In a large pot, heat oil over medium-high heat and add minced garlic, saute until fragrant. 
2. Add tomato pieces, spinach and tomato paste to food processor or blender and blend until well incorporated, it will be green.
3. Add tomato mixture to sauteed garlic in pot and mix well.
4. Once mixture starts to bubble, add chicken broth, basil, oregano, thyme, crushed red pepper, salt and pepper. Mix well and reduce heat to low.
5. Let mixture simmer for about 2 hours, stirring occasionally.
6. Make sure to do a taste test at the end of the two hours and add any other seasonings you or your family enjoys! Make it your own!

Use on spaghetti, chicken parmesan, or any recipes that call for marinara sauce, especially my Spinach, Zucchini and Mushroom Lasagna!

As always, thank you for reading, sharing, doing your thing! I'd be no where without all of you! 

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