Chef Shayna: Zucchini lasagne

Zucchini lasagne:

Serves 2

1 zucchini, sliced lengthwise

3 cups spinach, chopped in food processor

1 cup "marinara sauce" (recipe below)

1 ripe avocado, mashed

Coat the bottom of square baking dish with 4 TB marinara sauce and layer on 1/3 of zucchini noodles to cover. Top with 4 TB of marinara sauce and sprinkle on 1/2 the spinach and spread in 1/2 avocado mix, pressing down with the back of a spatula.

Arrange another layer of zucchini noodles, and repeat the layers again. Finish with a layer of noodles and cover with the marinara sauce.

Marinara Sauce:

1 ripe tomato, chopped

1 cup sun dried tomato, in oil

1 red bell pepper, chopped

2-4 TB extra Virginia Olive Oil

1.5 tsp dried basil (2 TB fresh)

1.5 tsp dried oregano

1 tsp minced garlic

Dash of salt and pepper