Today’s recipe for Food Fridays is an oldie but a goodie, as it is one we have shared before (seen on our previous post Grandpa’s Garden). This time around, however, we are not just making a veggie lasagna for the heck of it, we are celebrating something extra special … That’s right, today is National Lasagna Day (Don’t you just love a made up holiday?). In this very important day’s honor and with Tami’s wedding quickly approaching (so many reasons to be eating healthy), we have decided to share this recipe with you once again.

This time around, we used slightly different ingredients. Here are the steps to recreate our take on a healthy but delicious (and very easy to make) lasagna without the noodles:

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1. Slice zucchini super thin to layer the bottom of an oven-safe dish. Make sure to leave some on the side for another layer.

2. Add a layer of sliced tomatoes.

3. Saute a whole package of mushrooms and add ground turkey to cook on the stove top in a pan until it gets nice and brown. Add spinach to pan until sauteed as well.

4. Mix spaghetti sauce in with the ground turkey mixture and add basil, salt, and pepper to taste.

5. Layer this mixture on top of the tomato layer and sprinkle a thin layer of cheese.

6. Add another layer of zucchini and top with sprinkled mozzarella cheese.

7. Bake in the oven at 350 until the cheese is bubbly and brown and enjoy!

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For those of you who would prefer a more traditional lasagna, we also have a post for that. This Veggie Lasagna was made with lots of veggies and noodles too! Happy National Lasagna Day to all of our readers!

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