Shrimp and Mushroom Lasagna With Zucchini Noodles

³ Description

Got some inspiration from the Internet, but I pretty much just winged it from the ingredients I had at home. There's some goat cheese on top to give it that cheesy and browned crunchy texture.

² Ingredients

•  1 medium shrimp (shelled) Shrimp
•  1 oz Feta Cheese
•  1 tsp, leaves Oregano
•  1 dash Black Pepper
•  1/2 tbsp Basil
•  1 dash Salt
•  1 clove Garlic
•  1/4 cup, chopped Onions
•  1 cup Spinach
•  1 medium Zucchini
•  1 serving (serving = 1 medium) Roma Tomatoes

q Directions

Slice zucchini in 1/8" slices, dice the tomatoes, chop the spinach and mince the garlic.

Lightly salt zucchini and set aside for 10 minutes to leach out excess moisture.

Meanwhile sauté all other ingredients except for shrimp in 1/2 tbsp of olive oil. Sauté until soft.

Turn off heat. Pat zucchini dry with paper towel. I had exactly 9 zucchini slices. So I had 3 layers.

Start with 3 slices of zucchini on the bottom, top with your mixture, repeat, on this layer add raw shrimp (peeled) to mixture and leave a few shrimp for the top. Layer with your last zucchini slices, mixture, crumbled goat cheese and your shrimp. Sprinkle some almond meal on top.

Bake in 375 oven for 15-20 minutes until shrimp is pink. You can broil for last 5 minutes to get your topping brown. I finished it with fresh basil, parsley and goat cheese on top. And that's it! I know my recipe is kind of all over the place! Sorry! Let me know of you guys like it!

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