Cheffy's Kitchen Presents ... Zucchini Lasagna

So here is my first recipe post; I wanted to do something that I truly loved and thought was pretty incredible tasting.

Zucchini Lasagna 

It is more of a traditional style lasagna with a twist of Zucchini Slices instead of pasta. this helps drastically cut down the calories; as well we used soy cheese products as we were in the midst of doing the Whole 30 meal plan.

What you need is:

1 pound of Extra Lean Ground Beef

1 pound of Italian Sausage (we used Spicy but it is up to you)

1 tbsp garlic minced

2 large onion -diced

2 medium size sweet bell peppers - diced

2 cups mushrooms - sliced

Salt & pepper

In a hot large pot saute all ingredients together until meat is well cooked. Drain excess fat but do not rinse.

Add: 

1 litre of home made pasta sauce (or your preferred brand just try to minimize brands with lots of additives you cant pronounce or don"t sound natural)

Taste and reseason with salt and pepper if necessary. (feel free to add some spice if you like)

Set on med/low heat stirring occasionally.

Pre heat oven to 425F

3 zucchini large - sliced 1/4" thick length wise

brush lightly with Olive oil and place on George Foreman grill (or pan sear in hot fry pan) and grill lightly for about 2 mins. You just want to have the zucchini sweating but not fully cooked.

Layer warm zucchini on bottom of baking dish. add layer of fresh baby spinach leaves, then add a layer of hot meat/sauce mix then repeat this process until you reach final layer. 

Grate 1 brick of Soya "mozzarella" loaf and cover top of lasagna bake approximately 10 mins then turn on broiler in oven and cook for another 5 mins. Remove from oven and let sit for 5 mins (good time to clean up and dishes you haven't cleaned already)

Serves 8 (excellent as left overs for lunches!)

446 calories per serving

ENJOY!