Grilled Zucchini Lasagna with Homemade Pesto

INGREDIENTS:

For the Pesto:

• 1 bunch of greens (I used left over beet greens, but you can use kale, spinach, chard, collards, etc.), washed and stems removed
• Small handful of basil or parsley
• 3/4 cup olive oil
• 1/3 cups walnuts
• 1/2 cup grated Parmigiano-Reggiano cheese
• 2-3 garlic scapes or 2 cloves garlic
• 1 tsp sea salt

Other Ingredients:

• Low sodium tomato sauce
• 2-3 zucchini
• crumbled Italian sausage
• Extra cheese (I used Parmigiano-Reggiano & fresh mozzarella)

DIRECTIONS:

1. Brown crumbled Italian sausage over medium-high heat until cooked through. Set aside.
2. In the meantime, while sausage is cooling, slice zucchini in thin (1/2-inch) strips and grill slightly in a hot skillet.
3. Preheat oven to 375F.
4. Layer sauce, grilled zucchini, pesto, Italian sausage and cheese until done. Top with additional cheese, cover with aluminum foil, and bake for ~35 minutes.
5. Remove foil and cook for 5-10 additional minutes.
6. Let dish sit to cool for ~5 minutes and enjoy!