This lasagna is a warm, cheesy, bubbly delight! It is the epitome of comfort food, and it makes great leftovers. Even comfort food can be healthy when you use high quality, organic ingredients!

Ingredients:

• 1 pound ground turkey or grass-fed beef
• 6 cloves garlic, minced
• 3 tbsp grapeseed oil, divided
• 2 large jars sugar-free marinara sauce
• 1 yellow onion, diced
• 2 zucchini, diced
• 1/4 pound maiitake or shiitake mushrooms, roughly chopped
• 1 bag organic spinach, chopped
• 1 bunch fresh oregano, chopped
• 1 box brown rice lasagna noodles (non-boil)
• 22 oz. ricotta cheese (about 1.5 containers)
• shredded mozzarella cheese

Preheat oven to 350 degrees.

Heat a large saute pan over medium-high heat. Add turkey or beef and cook until browned. Add 1 tbsp grapeseed oil and minced garlic and cook for about 1 minute. Add 1.5 jars of marinara sauce to meat and simmer on low.

In a separate skillet, saute onion, zucchini, and mushrooms with 2 tbsp grapeseed oil for 5 minutes. Add veggie mixture to the meat/marinara sauce and stir to combine. Add spinach and oregano, stir and heat through.

Spray a 9×13 glass baking dish with grapeseed oil cooking spray. Place a layer of lasagna noodles on the bottom of the baking dish. Spread a layer of the meat/veggie sauce over the noodles. Top with dollops of ricotta cheese (use about 1/2). Lay another layer of lasagna noodles, followed by the meat/veggie sauce and remaining ricotta cheese. Place one more layer of lasagna noodles over the top, and pour the remaining 1/2 jar of marinara sauce over the top. Spread the sauce over the noodles to completely cover them (this will help the noodles cook properly). Top with shredded mozzarella cheese.

Cover with foil and cook in the oven for one hour. Cut, serve, and enjoy!