Potato Lasagna

So many wonderful options instead of pasta when it comes to lasagna.  Potatoes are the original super food and we learned some awesome information about them in this article from Outdoor magazine: An Athlete's Ode to the Potato.  Print Recipe Here.
Preheat oven to 375⁰

• 6 potatoes sliced 1/8" thick rounds
• 1 tsp Italian seasoning
• 1 tsp extra virgin olive oil
• 3 garlic cloves, minced
• 2 Tbsp fresh Italian parsley, chopped
• 3 cups mushrooms, shredded or diced
• 2 small zucchinis, shredded
• 2 cup fresh spinach, chopped
• 2 red bell peppers
• salt and pepper to taste

1 - Bring a large pot of water to boil with Italian seasoning.  Drop sliced potatoes in and cook for 5-7 minutes, soft but still firm like a traditional lasagna noodle, you want it to hold it's shape when you layer. 

2 - In a separate large skillet combine olive oil and diced garlic and cook until fragrant.  Add parsley, mushrooms, zucchini, spinach and peppers and cook until veggies are tender. Drain out excess water or use a slotted spoon when layering lasagna.

3 - Build your lasagna using tomato sauce of our choice (recipe if you need one) using a 9x13 pan.

1. Thin layer of sauce
2. Layer of potatoes
3. Layer of veggies
4. Cashew ricotta (best cheese ever if you haven't tried this recipe yet)
5. Tomato sauce
6. Repeat for 3 total layers

Bake for 30 - 45 minutes until warmed all the way through.