A Healthy Twist To Traditional Lasagna

Hey there, friends! Travis and I love cooking together on the weekends - it's one of the ways how we reconnect after a long work week. We'll usually put on some Cody Johnson music for background noise and enjoy each other's company. Ever since we began our clean eating journey, I was worried I would struggle to find recipes that we love and wouldn't get bored with. Thankfully, that hasn't been the case. We've found several recipes that we love and are constant repeats in our house!

One of our favorite clean eating recipes is zucchini lasagna. A great healthy alternative to traditional lasagna, it's low carb, gluten fee, and so yummy! Due to the recipe having a lot of flavor, you don't even miss having regular noodles, like in traditional lasagna. At least we don't! Even if you're not a huge fan of zucchini, I challenge you to try it at least once before you knock it. I promise you won't be disappointed.

Here's what you'll need to get started:

- Large cooking pan

- 9x13 baking dish

- 5 zucchini

- 1lb ground beef or venison

- Large jar of tomato/marinara sauce

- 1c yellow onion

- 1tbs of minced garlic

- 1c ricotta cheese

- Shredded mozzarella cheese

- Salt and pepper

- Crushed red peppers flakes(optional)

Directions:

- Preheat oven to 350 degrees.

- Brown ground beef or venison.

- Chop zucchini and onion into bite sized pieces, also adding minced garlic and saute in pan until the zucchini is soft. Stir frequently.

- Stir in tomato/marinara sauce to ground beef/venison and bring to a boil. Add salt and pepper to taste.

- Place a small layer of sauce in the 9x13 baking dish.

- Layer zucchini over sauce, followed by a layer of ricotta cheese.

- Repeat, alternating the layering of sauce, zucchini, then ricotta cheese.

- Finish with a layer of shredded mozzarella cheese on top.

- Bake lasagna at 350*F for 20 minutes.