Inspired by Mark Hyman's recipe from Food: What The Heck Should I Cook?

Ingredients:

4-5 large zucchini

2 tbsp avocado oil

1 bunch swiss chard, chopped

2 garlic cloves, thinly sliced

Salt

1 lb spicy Italian sausage (uncooked)

1 jar marinara sauce

6 oz raw cow cheese or goat/sheep's milk cheese, shredded (can sub for dairy-free)

Directions:

Preheat oven to 375 degrees and line 2 baking sheets with parchment paper. Thinly slice the zucchini lengthwise, it helps to use a mandolin, so that you have about 25 1/4" slices. Add the slices to the prepared trays, sprinkle with salt and bake for 5 minutes, then swap the pans in the oven and cook for another 5 minutes

Meanwhile, heat 1 tbsp avocado oil in a large pan over medium heat and add the swiss chard and garlic. Sauté until softened (about 5 minutes) and season with salt. Set aside in a colander to drain any excess liquid

To the same pan, add 1 tbsp avocado oil and cook the sausage, breaking it up as it cooks (I just squeeze it out of the casing into the pan). Once it's cooked through, add the marinara (reserving 1/4 cup) and stir to combine

Assemble the lasagna by first putting zucchini on the bottom of a glass dish, then 1/2 the meat sauce mixture, then another layer of zucchini, then the swiss chard and half of the cheese, then zucchini and remaining meat sauce. Then the remaining zucchini, reserved marinara, and the rest of the cheese.

Bake in the oven for 25 minutes or until the cheese is melted

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