Zucchini Mushroom Lasagna

Servings: 4

Mushroom marinade:

• 1tbsp balsamic vinegar

• 1tbsp soy sauce

• 1/3 cup vegetable broth

• 2tbsp EVOO

• 1/2tsp garlic powder

• 1/2tsp onion powder

• 1tsp Oregano

• 1tsp thyme

• 1tsp Worcestershire

• 4 portobello mushroom caps

1. Preheat oven to 400 degrees

2. Pour vegetable broth on bottom of 11x7 baking dish.

3. Mix all ingredients for marinate together in a bowl

4. Add mushrooms to baking dish (cap side up) and pour 1/2 of the marinade on top. Flip mushrooms over and pour remaining marinade.

5. Bake for 25 minutes. Remove from oven and let cool. Reserve leftover juice in dish.

6. Slice mushrooms. Set aside.

Garlic Sauce:

• 5 garlic cloves peeled

• 1/2cup vegetable broth

• 1/3 cup almond milk

• 2tbsp almond flour

• 2tbsp pine nuts

• 1/2tsp ground mustard

• 1tsp thyme

• 1tsp Oregano

• 1tsp basil

• 1/3 cup grated Parmesan

• 1tbs Greek yogurt

1. Add all ingredients to bowl of food processor and blend until well combined.

Cheese mixture:

• 1cup ricotta

• 1tsp garlic powder

• 1tsp onion powder

• 1/3 cup grated Parmesan

• 1cup mozzarella

• 1tsp Italian seasoning

• 1/2 Diced onion

• 1 egg

• 1tbsp evoo

• 4oz roughly chopped Baby Bella mushrooms

1. Add evoo and onions to pan. Sauté until translucent and starting to brown.

2. Add mushrooms and sauté until softened. Remove from heat and set aside.

3. Mix together ricotta, Parmesan, mozzarella, egg and seasonings.

4. Add mushrooms and onions to cheese mixture and mix well to combine.

Assembly:

• 3 zucchini cut into thin strips

• 4 handfuls fresh spinach

• Reserved mushroom juices

• Ricotta mixture

• Garlic sauce

• Sliced portobello mushrooms

1. Add 2tbsp of your reserved mushroom juices to oven sage dish.

2. Layer zucchini, cheese mixture, sliced portobello, and 2 handles of fresh spinach. Top with cream sauce and drizzle with reserved mushroom juice.

3. Repeat and top with mozzarella.