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Gluten Free Spinach & Mushroom Lasagna

Prep Time
15 minutes
Cook Time
35 minutes
Total Time
50 minutes
Serves
8  People

Ingredients

Recipe makes 8 Servings

16 Oz chopped spinach, frozen
8 Oz mushrooms, sliced
12 Oz H-E-B Roasted Peppers, sliced
27 Oz H-E-B Tomato and Basil Pasta Sauce
8 Oz H-E-B Italian Style Shredded Cheese
8 Oz H-E-B Ricotta Cheese,Fat Free
9 Gluten Free Lasagna Noodles, cooked
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Instructions

1
Heat oven to 375°F.
2
Spray a 9 x 13-inch microwave safe baking dish with non-stick cooking spray and set aside.
3
Combine thawed spinach, mushrooms, sliced roasted peppers and pasta sauce in a large bowl; set aside.
4
Combine shredded cheese and ricotta cheese in a bowl and set aside.
5
Place 1/2 cup sauce mixture in prepared baking pan.
6
Top with 3 cooked lasagna noodles, 2 cups of vegetables sauce mixture, and top with 1-cup cheese mixture.
7
Repeat one more layer with noodles and cheese.
8
Cover with plastic wrap and heat in microwave oven on high heat for 6 minutes.
9
Remove plastic wrap and bake on center oven rack for 20 minutes or until lasagna is bubbly in center and cheese is melted.
10
Cool lasagna for 10 minutes before cutting and serving.

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