Spinach and Artichoke Lasagna

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A lighter, veggie-packed twist on a comfort classic! This delicious lasagna is a lower-carb, higher-fiber version of the traditional recipe — thanks to the addition of nutrient-ric h spinach, artichokes, mushrooms, and zucchini. By swapping one layer of noodles for thinly sliced zucchini “lasagna sheets,” you’ll enjoy all the creamy, cheesy comfort with extra veggies that support your gut and metabolism. Ingredients 1 lb ground organic chicken (or meat of your choice) 2 jars pasta sauce 1 package frozen organic spinach, thawed and drained 1 package frozen artichoke bottoms, thawed and thinly sliced (available at Trader Joe's) 2 packages sliced baby bella mushrooms 2 large organic zucchini (for the “noodle” layer) 1 diced onion 5 cloves garlic, minced 1 container organic ricotta cheese 1 package shredded organic mozzarella cheese 1 package shredded organic Parmesan cheese 1 box oven-ready (no-boil) lasagna noodles (like Trader Joe's brand) 1 tablespoon Italian seasoning 2 teaspoons salt (divided) ½ teaspoon black pepper Fresh basil leaves (for layering and garnish) Directions Preheat oven to 375°F. In a large skillet, sauté diced onion and minced garlic in olive oil until fragrant and translucent. Add sliced mushrooms and cook until browned and reduced. Add ground chicken and season with Italian seasoning, 1 teaspoon salt, and black pepper. Break it apart with a spoon and cook until no longer pink. Stir in the thawed spinach and sliced artichokes. Add another teaspoon of salt, and cook for a few minutes. You may notice a lot of liquid accumulating from the vegetables. Use a ladle to spoon the extra liquid out of the mixture. Then add 1 jar of pasta sauce. Let the mixture simmer for 5 minutes. Slice the zucchini lengthwise into thin “lasagna noodle” strips. In a large baking dish, start layering: Spread a thin layer of the second jar of pasta sauce on the bottom. Add a layer of lasagna noodles. Spread the veggie-meat sauce mixture. Sprinkle mozzarella and Parmesan, and add dollops of ricotta. Add a layer of zucchini slices (instead of noodles). Repeat: sauce → cheese → ricotta → noodles. Finish with a top layer of sauce, fresh basil leaves, and sprinkle with mozzarella and Parmesan cheese. Let the assembled lasagna sit for 30 minutes so the noodles can absorb the sauce. Bake uncovered for 45 minutes, until bubbly and golden brown. Let rest for 20 minutes before serving. Garnish with freshly chopped basil. This dish is packed with phytonutrients, fiber, and protein to keep you satisfied while supporting gut health and hormone balance. The artichokes are natural liver detoxifiers and a superstar of prebiotic fiber! Enjoy! ~Rajsree Nambudripad, MD Show more