Ingredients 

4 cups baby spinach

1 zucchini, halved lengthwise and sliced

1/3 cup chopped red onion

3 garlic cloves, minced

1 cup shredded mozzarella cheese

1/2 cup crumbled feta cheese

1/4 cup balsamic vinegar

3 TBSP olive oil

1/4 cup chopped fresh basil

1 TBSP chopped fresh oregano

1 tsp coconut sugar

1/2 tsp salt

1/4 tsp black pepper

8 brown rice lasagna noodles

9 plum tomatoes, thinly sliced.

Instructions

1. Preheat oven to 350.  Grease a 9×13-inch baking dish with EVOO.
2. Toss together the spinach, zucchini, red onion, garlic, mozzarella, and feta in a large bowl.  Drizzle with vinegar and oil, then stir in basil, oregano, sugar, salt and pepper until evenly blended.
3. Arrange a layer of lasagna noodles in bottom of prepared baking dish.  Top with 1/3 of spinach mixture and 1/3 of tomato slices.
4. Tightly cover with foil.
5. Bake until noodles and vegetables are tender, about 1 hour.  Uncover and let stand for 5 minutes, then garnish with fresh basil.

Recipe adapted allrecipes.