INGREDIENTS
1 zucchini, sliced lengthwise
1 squash, sliced lengthwise
1 eggplant, sliced into thin discs
1 - 2 cups marinara sauce or tomato sauce
1 large handful of fresh basil
2 cups fresh spinach
9-12 slices pepper jack cheese
Salt and pepper
Optional: 1 lb cooked seasoned ground lean turkey
PREP
Preheat oven to 350-375°
Lightly coat lasagna pan with marinara
Start with a single layer of zucchini, followed by squash
Break cheese up and add on top, follow with a single layer of eggplant, fresh spinach ground turkey, marinara and fresh basil
Keep alternating until ingredients are done
Be sure to save cheese for the top layer and stuff in and around as needed
Cover and bake until vegetables are tender when test poked with a fork
Uncover and bake a few minutes more so cheese topping brown
Feel free to add lasagna noodles as a layer but I like without
Great served warm with a scoop of cottage cheese on the side for extra protein