Zucchini Noodle Lasagna

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Ingredients:5 zucchini (thinly sliced length-wise)1 cup fresh mozzarella (shredded)1 whole red onion (diced)1 cup parmesan (shredded)4 cups spinach6 oz. crimini mushrooms1 16 oz. jar organic marinara1 lb. grass-fed beef4 cloves garlic (minced)1 tbsp. fresh basil1 tbsp. parsley1 tsp. sea salt (to taste)1 tsp. pepper (to taste)Directions:Step 1: Assemble ingredients & pre-heat oven to 350 degrees.Step 2: Brown the ground beef in a large skillet over medium heat, stirring frequently.Step 3: Add mushroom, garlic, onion, & spices.  Sautee for 5 minutes, then add marinara sauce to mixture.Step 4: Place a thin layer of the sauce in a 9" x 13" baking dish (just enough to cover the bottom of the dish).Step 5: Put the first lasagna layer on top of the sauce: 1/2 the sliced zucchini, then 2 cups spinach, 1/2 ground beef sauce mixture, 1/2 cup parmesan, then 1/2 cup shredded mozzarella (layer in that order).Step 6: Repeat with layer 2: 1/2 the sliced zucchini (this will be the rest of the zucchini slices), then 2 cups spinach, 1/2 ground beef sauce mixture (this will be the rest of the sauce), 1/2 cup parmesan, then 1/2 cup shredded mozzarella (layer in that order). For an added touch, you can add 1/2 cup of sliced baby tomatoes on top of the final cheese layer.Step 7: Place in oven and cook at 350 degrees for 45 minutes.Step 8: Enjoy!!