Hey there friends,

Happy Spring! Happy allergy season :/

Man, my allergies are here with a vengeance! I’ve never had them this bad before. Usually I don’t like to take any pills. I’d rather sniffle through them for a few days, but last week when they hit I was like, “GIVE ME ALL THE PILLS!!!!” I think I scared my co-workers ;b

So, this also happened last week.

veggie lasagna 1O.M.G does that not look like the most delicious, decadent, perfect slice of lasagna ever!?

But, isn’t it the wrong season for something so heavy? It’s getting warmer out which means everyone is taking a look at their winter bodies and saying, “uh oh”! Less clothing means wanting to drop a few pounds which means lighter foods, so…

Eat this lasagna!

No, seriously.

Guys, this is the ultimate veggie lasagna. Yes, it’s full of veggies, but there is one genius thing that sets this lasagna above all veggie lasagnas.

There are no noodles in this lasagna! At least no carby, starchy noodles. You see those layers up there? That’s zucchini and huge trumpet royale mushrooms sliced and cooked and masquerading as noodles. When cooked, the thinly sliced mushrooms take on an al dente-like texture so you don’t miss any of the satisfying bite of real noodles.

‪veggie lasagnaYou can thank the chef for this recipe. It was a special at the restaurant last week and the minute I tasted it, I knew I had to share it all over the interweb.

Here ya go, interweb.

Ultimate Vegetable Lasagna

4 lbs zucchini (about 3 large), cut lengthwise into thin slices

4 lbs trumpet royale mushrooms, cut lengthwise into thin slices

1 32-ounce jar marinara sauce

2 15-ounce containers part-skim ricotta

2 large eggs

1 cup grated parmesan

1 cup shredded mozzarella cheese

Preheat oven to 350 degrees. Spray 2 baking sheets with cooking spray. Arrange zucchini in an even layer and sprinkle with salt and pepper. Cook for 10 minutes and then set aside to cool.

In a large pan, saute mushrooms until each side is golden brown and most of the moisture has been cooked out. Set aside to cool.

In a medium bowl, mix together ricotta, eggs, parmesan and season with salt and pepper.

Spread a thin layer of marinara sauce over the bottom of a 9 x 13-inch baking dish. Layer zucchini, cheese, mushrooms, then sauce again and repeat until baking dish is full. Top with mozzarella cheese.

Cover the top of the dish with aluminum foil and bake 30 minutes. Remove the foil and continue to bake until the top is golden brown, about 15 minutes more. Let cool at least 10 minutes before serving.



How are you doing during allergy season? How do you get through it?

Do you like veggie lasagna? Even if you don’t, I bet you will like this one 😉


With so much love,