Zucchini Lasagna

Okay, now that we have eaten and drank our way through the holidays it’s time to get back on track.  Some things I do to get back to feeling myself is:

• Start each morning with lemon water
• Begin breakfast with a green drink
• Eat more vegetables at each meal throughout the day

So, today I made my vegetarian Zucchini Lasagna which is decadent and jam packed with vegetables.  Also, it is quick and easy for a week night dinner. Make a big portion because you will definitely want leftovers for next day’s lunch.

Sooo Gooood!

Zucchini Lasagna

Ingredients

• 3 tablespoon Olive Oil
• 2 leeks, chopped
• 2 celery ribs, chopped
• 1 red onion, chopped
• 1 portabello mushroom, chopped
• 1 green pepper, sliced in thin rings
• 1/4 cup parsley, chopped
• 1/4 cup cilantro, chopped
• 2  Zucchini sliced into thin strips (use a mandeline or a vegetable peeler)
• 1 cup goat feta cheese
• 1/2 cup goat chevre cheese
• 3 cups spinach
• 4 tomatoes, sliced thin
• 1 cup mozzarella cheese
• Ground Pepper

Instructions

1. Preheat the oven to 375°F.
2. Prepare and chop all vegetables
3. Drizzle a 9 x 13 inch lasagna pan with olive oil
4. Assemble the lasagna – with the following layers:
5. First layer: Chopped onion, leeks, celery, green pepper, mushroom, season with ground black pepper
6. Second Layer: Zucchini strips, mix feta and chevre cheese together in a separate bowl, then top evenly over the zucchini strips
7. Third Layer: Add spinach, chopped herbs, drizzle with olive oil
8. Fourth Layer:  Tomato slices, olive oil and ground black pepper, top with mozzarella cheese.
9. Bake for 35 minutes until bubbly.
10. Add more cheese if desired and cook five more minutes.
11. Remove from oven and let sit for 5 minutes, then cut and serve.

To make this vegan, use vegan cheese, or skip the cheese.
If you skip the cheese, you may want to season the lasagna with more salt and pepper.

Enjoy!