Lasagna with Zucchini noddles and chopped salad over Lemon thyme vinaigrette

Herbs and spice makes food all nice! Lets get your tastebuds dancing with this ymmy dish!

Before we start I would like to point out that my daughter just said to me as we were eating this lasagna ” you giving away your sauce recipe”? She was quite shocked. LOL My kids love my sauce, it has become their only way of eating spaghetti or Lasagna.

So here it is my famous and most loved sauce recipe, which we will use to make Lasagna with Zucchini noodles:

I always recommend making your own, but if you have a sauce that has no sugar added to it and you like it go ahead and use it, especially if you are in a time crunch.

My sauce:

1 1/2 medium onion diced

4 large cloves of garlic minced

3 stalks of celery diced

I had a bit of boc joy left so I cut that in as well

10 crimini mushrooms diced

Saute’ all ingredients in a large pot with about 2 tablespoons of olive oil until tender then add:

1 pound of ground chicken

1 pound of ground turkey

2 28oz. cans of crushed or diced tomatoes, I like the crushed the best

Add to taste:

Salt, Pepper, cayenne, Oregano, Basil, Parsley

Let the sauce cook for at least two hours, sometimes I let it cook all afternoon. With this recipe I like the sauce a bit thicker as the zucchini noodles will add moisture to the lasagna, so let it cook down until 75% of the juice is gone. Once all done cooking add cut up Swiss chard or spinach and bring it back to another boil for a bout 2-3 minutes.

Then cut about 4 large or 6 smaller Zucchinis lengthwise into wide thin noodles

Cover the bottom of your baking dish with olive oil then lay down the first layer of zucchini noodles, top with sauce and some parmesan cheese and mozzarella cheese cut into small dices.

My last layer was zucchini with cheese.

Repeat until the dish is about a half inch from the top. Stick it in the oven and bake at 375F for about 35 minutes or until slightly brown on top and rest is bubbling.

Remove from oven and let settle for about 20 minutes.

Make a nice salad with this. I made a chopped salad from cauliflower, purple cabbage, broccoli, green apple and carrot over a lemon dill vinaigrette.

Vola, here you have a dinner that’s satisfying, will feed a whole family and have leftovers for the next day.

It’s like a buy one get one free!

Enjoy and ill see you next time.