Zucchini Lasagna

3-4 zucchinis sliced to desired thickness (I prefer thinner slices bcse I’m not a big fan of zucchini.  But thicker slices gives a more meaty texture)
1 cup chopped onions
2 cloves of garlic
20 oz stewed tomatoes (fresh or canned)
8 oz tomato paste
1-2 tsp sea salt
1 tsp basil
1 tsp oregano
1 cup cooked spinach, kale, or destemmed chard
Cheese of choice (Pimiento-Cashew cheese, mozarella, etc.)

Marinate zucchini slices with olive oil, splash of lemon juice, and sea salt.  Let sit while preparing the rest of the recipe.  This step helps eliminate some of the vegetable liquid before cooking.

Sauté garlic and onion in a small amount of water until tender.  Add next 5 ingredients and simmer until thickened or cooked through.  Alternate layers of tomato sauce, zucchini noodles, spinach, and cheese in a large baking dish.  Bake at 350 degrees for 60 minutes.

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