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Rosemary Vegetable Lasagna

 

Serves 4

Prep time: 15 minutes | Cooking time: 60 minutes | Total time: 1 hour 15 minutes

    Ingredients:

    • Drizzle of olive oil
    • 12-14 garlic cloves, chopped
    • 6 cups mushrooms, chopped into small pieces roughly ½ – ¾ inch in size
    • 1 cup finely chopped red pepper
    • 2 tsp dried rosemary
    • 2 cup finely chopped zucchini
    • 3 – 3.5 cups marinara sauce
    • 4 handfuls spinach leaves
    • Freshly ground pepper to taste
    • 1 tsp salt
    • 1 box of GoGo Quinoa lasagne pasta
    • 2.5 – 3 cups grated cheese of choice

    Ingredients

    1

    Preheat oven to 375o F and prepare a baking dish as per instructions on the lasagna package.

    2

    Place a large pan on medium heat, once hot drizzle some olive oil and spread it around evenly. Add garlic and cook until the garlic starts to lightly brown.

    3

    Add mushrooms and cook for 2-4 minutes until the mushrooms start to release some water. Add red peppers and rosemary and cook for 5 minutes. Add zucchini and continue to cook until the all veggies are cooked through.

    4

    Add marinara sauce, salt and pepper and cook for 5 minutes, stirring regularly, until the sauce starts to lightly thicken. Add spinach leaves and continue to cook for 3 – 5 minutes. Stir and remove from heat.

    5

    Follow package instructions to assemble and cook lasagna using prepared sauce.

    6

    For well-done melted cheese, sprinkle the top layer with grated cheese before covering with foil. Bake for 30 minutes, remove foil and bake for 10 more minutes.

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