Gluten Free Mediterranean Lasagna
1 each: large zucchini & yellow squash, thin sliced
1 jar (8 oz.) H-E-B Harvest Moon Sliced Mushrooms
1 jar (12 oz.) H-E-B Harvest Moon Roasted Peppers, drained & thin slic
1 jar (27 oz.) H-E-B Black Olive & Capers Pasta Sauce
1 bag (6 oz.) H-E-B Italian Asiago Shredded Cheese
1 container (30 oz.) H-E-B Ricotta Cheese, skim
9 Gluten Free DeBoles No Boil Lasagna Noodles
Heat oven to 400°F. Spray a 9 x 13-inch microwave safe baking dish
with non-stick cooking spray and set aside.
Combine zucchini, yellow squash, mushrooms, roasted peppers and pasta
sauce in a large bowl; set aside.
Combine shredded cheese and ricotta cheese in a bowl and set aside.
Spread 1-cup sauce mixture in prepared baking pan. Top with 3 no-boil
lasagna noodles, 2 cups vegetable and sauce mixture and 1 1/2-cups che
ese mixture. Make sure to spread vegetable slices evenly over lasagna
noodles. Repeat one more layer and top with 3 no-boil lasagna noodles
and remaining sliced vegetable mixture and cheese mixture.
Cover lasagna with plastic wrap and heat in microwave oven on high pow
er for 10 minutes. Remove plastic wrap and bake on center oven rack fo
r 30 minutes or until lasagna is bubbly in center and cheese is melted
. Cool for 10 minutes before cutting and serving.
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