Gluten Free Spinach & Mushroom Lasagna
1 bag (16 oz.) frozen chopped spinach, thawed
1 jar (8 oz.) H-E-B Harvest Moon Sliced Mushrooms
1 jar (12 oz.) H-E-B Harvest Moon Roasted Peppers, sliced
1 jar (27 oz.) H-E-B Roasted Garlic & Basil Pasta Sauce
1 bag (8 oz.) H-E-B Italian Style Shredded Cheese
1 container (8 oz.) H-E-B Ricotta Cheese, regular or skim
9 Gluten Free Lasagna Noodles, cooked
Heat oven to 375°F. Spray a 9 x 13-inch microwave safe baking dis
h with non-stick cooking spray and set aside.
Combine thawed spinach, mushrooms, sliced roasted peppers and pasta sa
uce in a large bowl; set aside.
Combine shredded cheese and ricotta cheese in a bowl and set aside.
Place 1/2 cup sauce mixture in prepared baking pan. Top with 3 cooked
lasagna noodles, 2 cups of vegetables sauce mixture, and top with 1-c
up cheese mixture. Repeat one more layer and top with noodles and che
ese layer. Cover with plastic wrap and heat in Microwave oven on High
heat for 6 minutes. Remove plastic wrap and bake on center oven rack
for 20 minutes or until lasagna is bubbly in center and cheese is melt
ed. Cool lasagna for 10 minutes before cutting and serving.