1 cup steel cut oats
1 large green zucchini sliced for grilling or roasting
One cup all natural marinara sauce
3 - 4 baby Bella mushrooms thinly sliced
Small loaf pan
Cooking spray
1. Bring two cups of water to a boil in a saucepan with a pinch of salt. Add oats and simmer until water has evaporated. Simultaneously pre-heat oven to 425F and roast the zucchini and mushrooms with some spray and seasoning.
2. Spray the loaf pan with cooking spray. Pour the oats into pan and flatten the top with a spatula. Let set for 5-10 mins. (Don't forget the veges in the oven. Roast them for 10-12 mins and have them ready for layering.)
3. Once the oats have set, flip over on a cutting board and cut lengthwise into three layers.
4. Rinse the loaf pan, dry it. Spoon in marinara sauce as the base. Take the top layer (which would have been the bottom when you first poured the oats in) and place it as the first "pasta" layer. Place a layer of zucchini and mushrooms. Cover with marinara, place second oats layer. Repeat layering until you have the top oat layer. Cover with marinara and bake in the oven at 400F for 30mins.
5. Let cool and have as lasagna.
