Ingredients:

• 2 medium zucchinis, thinly sliced lengthwise (these will act as your lasagna noodles)
• 1 medium eggplant, thinly sliced lengthwise
• 1 cup sliced mushrooms
• 1 cup spinach leaves
• 1 bell pepper, thinly sliced
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can (14 oz) crushed tomatoes
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Olive oil for cooking

Instructions:

• Preheat your oven to 375°F (190°C).
• Heat some olive oil in a skillet over medium heat. Add the diced onion and minced garlic, and sauté until fragrant and translucent.
• Add the sliced mushrooms, bell pepper, and spinach leaves to the skillet. Cook until the vegetables are softened. Season with salt and pepper to taste.
• Stir in the crushed tomatoes, dried basil, and dried oregano. Let the sauce simmer for about 10 minutes, allowing the flavors to meld together.
• While the sauce is simmering, prepare your “noodles.” Lay out the thinly sliced zucchini and eggplant on a paper towel-lined surface to absorb excess moisture.
• In a baking dish, spread a thin layer of the vegetable sauce on the bottom.
• Arrange a layer of zucchini and eggplant slices on top of the sauce.
• Continue layering with the vegetable sauce and “noodles” until you’ve used up all your ingredients, finishing with a layer of sauce on top.
• Cover the baking dish with foil and bake in the preheated oven for about 30-40 minutes, or until the vegetables are tender.
• Remove the foil and bake for an additional 10-15 minutes, or until the top is lightly browned and bubbly.
• Let the lasagna cool for a few minutes before slicing and serving.

This veggie noodle lasagna is packed with flavor and nutrients, making it a satisfying and wholesome meal that fits your dietary preferences and ketogenic lifestyle. Enjoy!