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 dish with non-stick coo
king spray and set aside.
Combine thawed spinach, mushrooms, sliced roasted peppers and pasta sauce in a large bowl;
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-cup cheese mixture. Repeat one more laye
r and top with noodles and cheese layer. Cover with plastic wrap and heat in Microwave ov
en on High heat for 6 minutes. Remove plastic wrap and bake on center oven rack for 20 min
utes or until lasagna is bubbly in center and cheese is melted. Cool lasagna for 10 minut
es before cutting and serving.
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