Vegetable Lasagna

Ingredients

• 1 box De Boles® Organic Lasagna
• 1½ jars Organic Ville™ Marinara Sauce
• 4 cloves garlic, minced
• Two 8 ounce packages mushrooms, sliced
• Two 10 ounce packages frozen spinach, thawed
• 4 cups zucchini, sliced thinly in rounds
• 2 red bell peppers, sliced thinly
• 8 ounce ricotta cheese
• 3 cups shredded mozzarella
• Olive oil

Instructions

1. Preheat oven to 350 F.
2. Cook lasagna noodles according to directions on package.
3. Heat olive oil and sauté minced garlic and mushrooms until mushrooms are just tender. Set aside.
4. Heat olive oil and sauté zucchini and bell pepper for 3-4 minutes. Set aside.
5. Begin layering lasagna in a 9x13 dish.
Layer 1:
• Sauce
• Noodles
• Mushroom
• Spinach
• Zucchini/bell pepper mixture
• Ricotta cheese
• Sauce
• Mozzarella cheese
Layer 2:
• Noodles
• Mushroom
• Spinach
• Ricotta cheese
• Sauce
• Mozzarella cheese
Layer 3:
• Noodles
• Ricotta cheese
• Sauce
• Mozzarella cheese
• Zucchini/bell pepper mixture
6. Cover with foil and bake for 40 minutes.
7. Remove foil and continue to bake for another 15 minutes.
8. Remove from oven, serve and enjoy!

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