In my quest to keep us as healthy as possible these days, I’ve been paying close attention to the recipes I try out. Less gravy-covered, cheese-smothered, carb infested things. More clean foods, more preservative free foods, more sugar-free foods. Follow me? So when I came across a recipe for Zucchini Lasagna on Pinterest, I KNEW I had to try this one.

Zucchini Lasagna
1 pound ground beef or ground turkey
1 cup green bell pepper, chopped
1 cup onion, chopped
1 zucchini, sliced thinly (I actually used one-and-a-half)
1 box of mushrooms, sliced (more or less to your liking – and I didn’t add these in because my hubby HATES mushrooms)
1 (24-ounce) jar of marinara sauce
1/2 cup fresh shredded Parmesan cheese (optional)
1 cup low-fat mozzarella cheese (optional) – can add more or less!
3 cloves garlic, minced (I used 1.5 teaspoons garlic salt instead)
Salt and pepper to taste
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