Zucchini Lasagna!

Ok, so it was a little while ago that I made this, but I only just now realized I hadn’t written about it here! I did post about it on Instagram, I hope you’re catching me on there too because I post so much more @eatdrinkandgo on there just for speed!

Anyhoo, my zucchini overflowed this season in the garden and some of them were monstrous! Check out this size difference!!

A regular one and a huge one! I had to do something with it so I broke out the mandolin and sliced it up for zucchini “noodles.” I got a nice batch of tomatoes from the garden and some basil too!

I simmered the tomatoes and basil in red wine for a nice fresh rich sauce for the lasagna. Then I just started layering and adding away!! Sautéed some kale with tomatoes and put that down, added some sliced portobellos, black olives, artichokes, and more tomatoes (chunked up the bigs ones).

I poured the rest of the sauce over and added some sliced mozzarella, some salt and pepper and a little Italian seasoning blend.

I got it in the oven for a nice bake at 375 for about 20-30 minutes.

Ooh, so lovely!! I cut each section in half and then plated it up!

So delicious and so healthy! Made enough for a couple meals and enjoyed every bite – in spite of it not being actual pasta!


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