Gluten Free & Dairy Free Vegetable Lasagna Recipe

• 12 Explore Cuisine Green Lentil Lasagna Noodles
• 1 bag Daiya Mozzarella Cheese
• 2 jars Classico Spicy Red Pepper Sauce
• 2 zucchinis sliced into thin slices
• 2 summer squashes sliced into thin slices
• 1 cup mushroooms sliced
• 2 cups raw spinach sliced
• 1 white onion diced
• 2 T fresh basil chopped
• 2 T garlic diced
• Salt & Pepper to taste

1. Preheat oven to 400 degrees
2. In 9 x 11 pan place 1/2 of pasta sauce in bottom of pan. Use 4 uncooked lasagna noodles to create a single layer on top of the sauce.
3. Add single layer of zucchini and summer squash slices
4. Add layer half the mushrooms, onions, basil, garlic, 1 cup of spinach and 1/3 bag of mozzarella
5. Use another 4 uncooked lasagna noodles to create another single layer of noodles.
6. Add another layer of remaining zucchini, summer squash, mushrooms, spinach, onions, basil, garlic and 1/3 bag of mozzarella
7. Top with another single layer of 4 uncooked lasagna noodles. Then top with 1/2 jar of remaining sauce
8. Cover with aluminum foil and bake for 50 minutes
9. Uncover, sprinkle with remaining mozzarella cheese and 1 cup of sauce. Bake uncovered for an additional 10 minutes or until cheese is melted

cuisine, mozzarella cheese, red pepper, summer, mushroooms, white onion, basil, t garlic, salt

Taken from www.yummly.com/recipe/GLUTEN-FREE-_-DAIRY-FREE-VEGETABLE-LASAGNA-RECIPE-1843926 (may not work)