Zucchini Lasagna

4-5 Zucchini sliced length wise
Handfuls of spinach between each layer
Chicken and onions sauteed
Marinara sauce with cottage cheese (maybe try cauliflower shredded and cooked for the texture if leaving out dairy.)
1/2 tsp Penzy's Tuscan Sunset
Dash of Penzy Chili 9000
Basil/Garlic salt

Saute chicken and onions with some garlic salt and basil.  Place zucchini in pan lining the bottom. Layer with sauce. Add spinach and chicken and another layer of zucchini... layer again with sauce. Repeat until pan is full. You can add cheese to the top or leave it out.  Cook at 350 degrees for 20-30 minutes depending on the tenderness of the zucchini. It will have some juice once the zucchini cooks down, so leave that in the pan and you can use it to make a great soup for later in the week!