You won’t even know that you didn’t use noodles! It’s that good! I got this recipe back over the summer from following Jess King (one of the Peloton instructors) Instagram account. So I had to let you all know about it! I made this at least 1x a month and it is my lunch for a week. I hope you enjoy it as much as I do!

What you will need:

• 3 Zucchini’s sliced into thin long length strips

• 1 Tablespoon Extra Virgin Olive Oil

• 2 carrots chopped

• 1/2 Onion chopped

• 8 oz mushrooms

• Ground Turkey

• Raos Tomato sauce

• 8 oz baby spinach

• paprika

• onion powder

• garlic powder

• salt & pepper to taste8 oz mozzarella cheese

Preheat oven to 350. In a saute pan heat EVOO, add carrots, onion, mushrooms. Saute until soft. Add in ground turkey and cook until no longer pink. Add in Raos tomato sauce, spinach, paprika, onion powder, garlic powder, salt and pepper. Heat until Spinach in wilted.

Layer zucchini noodles to lasagna pan, then top with1/2 meat/veggie mixture & half the mozzarella cheese. Add another layer of zucchini noodles and the other half of meat/veggie mixture & rest of mozzarella cheese. Top with one more layer of zucchini noodles.

Cover and Place in oven for 45 minutes.

It’s even better the next day!

Enjoy!