Um, why haven't we been making lasagna this way the whole time? Anyone? Who made lasagna rules!? 

I'm so annoyed because I LOVE this version and this would have totally saved me some MAJOR carbs my WHOLE LIFE. 

I'll try and calm down long enough to share this recipe with you but I'm like, really mad. Kevin even said he likes this version better than the traditional... you know we have a winner!

1 lb of cooked ground beef (lean, grassfed, organic, duh)

3 medium sized zucchinis (sliced in thin strips, use a mandoline)

3 cups organic marinara

coconut oil spray 

1 cup ricotta

1/4 cup parmesan 

1 cup mozzarella

1 cup sliced mushrooms

2 cups baby spinach

Preheat oven to 375°. 

In a bowl, combine marinara, cooked ground beef and raw mushrooms together. Spray bottom of 9x12 casserole spread with coconut oil until completely lined. Begin layering with zucchini, meat sauce mixture, spinach, ricotta, and other cheeses. With each new layer, crisscross the zucchinis. Bake for 50 minutes uncovered. 

Tips: 

I have tried grilling the zucchinis first for fear of being watery, but this time I did not and the lasagna was perfect. So I think this step is up to you to add or omit.

Remove the ground beef to make vegetarian. Use cashew cheese in place of the mozzarella to make vegan.

Approximately 400 calories a serving of about 8 servings.