Rosemary Vegetable Lasagna


Serves 4

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


    • 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



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


    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.


    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.


    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.


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


    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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