Zucchini Loaf Pan Lasagna

Instructions

1. Preheat the oven to 350F.
2. Line a baking sheet (or two if needed) with parchment paper and add the zucchini slices in a single layer. Sprinkle the slices with salt and bake for 10-12 minutes. Remove from the oven and set aside. Leave the oven on 350F. Once the zucchini is cooled, pat dry to remove any further moisture.
3. While the zucchini is baking, prepare the mushrooms. In a skillet add 1 tbsp olive oil and turn to medium heat. Add the sliced mushrooms and cook for 8-10 minutes until starting to brown. Once browned, stir in the minced garlic a big pinch of salt and pepper and turn to medium-low heat. Stir in the spinach and toss with the mushrooms until wilted. Remove from the heat and stir in the tomato sauce.
4. Preheat the oven to 350 F. Line a loaf pan with parchment paper.
5. Spread 3 tbsp tomato sauce on the bottom of the loaf pan.
6. Start with layering 4-5 slices of the baked zucchini, overlapping, onto the bottom of the pan. Sprinkle over ½ cup of shredded mozzarella cheese followed by half of the spinach-mushroom mixture and another ½ cup of shredded cheese. Add another layer of 4-5 zucchini slices followed by ½ cup shredded mozzarella, the rest of the spinach-mushroom mixture and ½ cup shredded mozzarella. Finally make a final layer of 4-5 zucchini slices and top with ½ cup shredded mozzarella and then breadcrumb and parm layer.
7. Bake uncovered for 35-45 minutes until golden brown on top and bubbling.
8. Let rest 10-15 minutes in the pan before slicing and serving.