veggie and beef lasagna

I will be the first to confess this recipe {inspired by the lasagna in Against All Grain} is more involved than I usually prefer. I promise it is completely worth it, and if you can keep your husband from eating all of it are lucky, you'll have some leftover for a lunch or two. 

You'll need to prep marinara sauce, nut cheese, and crepes before you tackle the rest of this recipe {which is then pretty easy after all of that fun stuff is done}.

Ingredients:

1 lb. ground beef

1 tablespoon olive oil

2 cups of spinach

2 zucchinis, diced

1 tablespoon basil, chopped

1 teaspoon dried parsley

1/4 teaspoon pepper

Marinara sauce (about 3 cups)

1 cup almond cheese

Crepes (about ten, cut into strips, save the scraps)

Preheat the oven to 350. Heat the olive oil over medium-high in a sauté pan, then add the ground beef and brown. Drain and add to the marinara sauce. Add the zucchini into the same pan (lowering the heat to medium-low), and cook for about 5 minutes before adding the spinach, until the spinach is slightly wilted. Mix the basil, pepper

 and parsley into the almond cheese.

Take approximately 3 tablespoons of marinara sauce and spread over the bottom of a pan {I used a 3 quart oblong Pyrex}. Layer the crepes {use the scraps to fill in holes}, followed by the veggies, cheese, and then the meat sauce. Repeat for another two layers. Then bake in the oven for 30 minutes.

Clearly my food styling skills are not quite up to par... I maintain it is nearly impossible to get a slice of lasagna out of the pan and keep the layers intact. I hope you enjoy this recipe, and let me know if you made any changes or additions.