Spinach Pizza Lasagna

Just when we’re getting to the time of the year when I should be creating salad, doing cleanses and juice fasting, I go ahead and make a dish that is very bikini UN-friendly. Instead of having concern and compassion for my waistline  I instead, gave into my taste buds.

And as unhappy as my belly flab is, my belly itself was VERY happy with this unconventional lasagna.

I keep seeing recipes in magazines for rustic bread lasagnas, basically just taking stale bread and layering some fresh tomatoes between the slices and baking it. I however, took it a few steps further. I wedged a baked pizza dough between spinach, zucchini, tomato sauce and some Daiya and voila-the most delicious pizza lasagna there ever was! Maybe the ONLY pizza lasagna there ever was!

1 batch homemade or store-bought pizza dough

4 cups fresh spinach

1 cup sliced zucchini

2 cups organic tomato or marinara sauce

1 cup shredded Daiya

3 tomatoes, sliced

3 cloves garlic, minced

3 tsp dried basil

1 tbsp olive oil

Salt and pepper to taste

• Preheat oven to 375 degrees
• Roll out pizza dough onto a floured baking sheet, making sure it’s rectangular so it will fit in a 13 X 9 dish
• Place fresh tomato slices on top of dough, drizzle with olive oil and then top with 1 tsp dried basil, salt and pepper
• Bake at 375 degrees for 13-15 minutes (don’t let it crisp up too much!)
• In a 13 X 9 casserole dish, distribute 1 cup of sauce over the bottom of the pan
• Top with 2 cups spinach and the zucchini-sprinkle 1 tsp dried basil on top
• Cut cooked pizza to fit into the dish and cover the spinach and zucchini with it
• Top with 2 cups spinach, the rest of the sauce and then finalize with the cheese and the last tsp of basil
• Bake, uncovered, at 400 degrees for 40-50 minutes