A Lighter Lasagna

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Okay, this was a HUGE hit last night. My husband doesn’t like to have his lasagna messed with but last night these were his exact words, “I have a new meatless Monday favorite!” That was the sound of my head hitting the floor after falling out of my chair to his comment. What was my secret to hear such words coming from this East Texas meat eating, target shooting, I am man hear me roar. Could it have been the browned butter??

What you need:
1 zucchini sliced
1/2 white onion sliced
1 cup of sliced mushrooms
1 can of diced tomatoes
2 garlic cloves diced
2 cups of greens, spinach, baby kale, and chard
montery jack cheese
parmesean cheese
feta cheese
2 tbsp of butter
random lasagna noodles
dried basil
dries Oregano
salt
pepper

In a cast iron skillet saute your diced garlic, sliced zucchini, mushrooms and onion in a little bit of olive oil. While those are cooking, in another cast iron or skillet we start thw browning butter process. Melt you 2 tbsp of butter and stir it constantly at medium heat until it turns brown, a nice golden nutty looking brown. Once the butter has browned throw your can of diced tomatoes in.
Next, start boiling your water for the pasta, once the water has boiled break up your random lasagna noodles and cook those.
After the tomatoes have soaked up all the yummy butter add your greens in and cook them down, follow that with the other veggies you are cooking. Finally add a sprinkle or two of your dried herbs and a dash of s&p.

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Assembling this is the fun part, in your bowl you can layer and sprinkle about 1tbsp of cheese on each layer. Just enough for flavor, but not too much as the saturated fat count can increase easily. This is so flavorful and rich so please make sure you practice HARA HACHI BU!

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