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 sliced
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 cook
ing spray and set aside.
Combine zucchini, yellow squash, mushrooms, roasted peppers and pasta sauce in a large bow
l; 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 c
ups vegetable and sauce mixture and 1 1/2-cups cheese mixture. Make sure to spread vegetab
le slices evenly over lasagna noodles. Repeat one more layer and top with 3 no-boil lasag
na noodles and remaining sliced vegetable mixture and cheese mixture.
Cover lasagna with plastic wrap and heat in microwave oven on high power for 10 minutes. R
emove plastic wrap and bake on center oven rack for 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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