Zucchini Lasagna


1 extra large or 2 regular zucchini
1/3 Onion
2 cups Spinach
1/2 cup Mushrooms
1/2 Bell pepper
Beyond Beef Meatless Crumbles
1 can Tomato sauce (low or no sodium if possible)
Daiya mozarella cheese
parsley, sea salt, & black pepper to taste

Preheat oven to 425. Dice all veggies except for zucchini. Spray frying pan with olive oil spray and cook diced peppers, onions, & mushrooms. Only cook on low heat, you want them to still be slightly crunchy so they don’t get soggy in the oven. In a separate oil sprayed frying pan, cook the beyond Beef.

Use a vegetable peeler to slice long slices of the raw zucchini, length wise. Line them up in the pan like you would lasagna noodles. Put a layer of sauce, a layer of cheese, layer of raw spinach, layer of crumbles, layer of veggies, layer of zucchini noodles. Repeat as many times as your pan/ingredients allow. Top with a layer of zucchini, sauce, and cheese.

Cover and bake 20 minutes. Uncover and bake an additional 10. Let cool slightly before cutting.