Meatless Meat & Veggie Lasagna

Serving Size: 4 - 6

Ingredients:

• Oven Ready Lasagna

• Gardein Meatless Meat

• Mids Sicilian Tomato Basil Past Sauce (32 OZ)

• 15 oz of Organic Ricotta Cheese

• Sargento Mozzarella 8 oz

• Sargento Provolone 8 oz

• Sargento Sharp Cheddar

• Dried Basil

• 1 medium green bell pepper

• 1 green onion

• ½ yellow bell pepper

• ½ orange bell pepper

• ½ red bell pepper

• 8 small portobello mushrooms

• 1 small yellow onion

• 1 small yellow squash

• 1 small zucchini

• Chef Gone Mad Smoked Garlic

• Chef Gone Mad Cajun Nola

• Chef Gone Mad Season my Seasoning with Seasoning

• ⅓ cup extra virgin olive oil

• Olive oil non-stick Cooking Spray

Instructions:

1. Pre-heat oven 375℉

2. Chop all veggies (yellow bell pepper, orange bell pepper, mushrooms, onion, squash, zucchini, green bell pepper) and add to Mixer

1. Pulse with 1 tbsp of Smoked Garlic and herb seasoning

2. Get out a pot and add ⅓ cup of olive oil and Sautee meatless meat. Season with ½ tbsp of Cajun Nola seasoning and ½ tbsp of the Season My Seasoning with Seasoning *Don’t overcook, just need to warm the meatless meat*

3. Add mids sauce and stir, then add the mix veggies. Once added, add 1 ½ tbsp of dried basil and ½ tbsp of garlic salt. Cook this on low heat for 10 minutes. Stir frequently so it mixes well.

4. Lightly spray a baking dish with Olive Oil non- stick spray

5. Add a layer of noodles, then the meat & veggie mixture, then half bag of parmesan and ¾ cup of Mozzarella & Provolone. Repeat another layer. Add noodles and after add remaining sauce to top it off, then cover with Aluminum foil.

6. Bake for 30 minutes

7. Uncover and add 1 cup of Sharp Cheddar and a sprinkle of basil and rest of Mozzarella (1 cup)

8. Bake for another 15 minutes

OPTIONAL:

11. Broil on low after step 10 until browned for a crispy top

*Skip this step if you don’ want a browned top*

• Let sit for 5 minutes and for amazing dinner serve with Garlic Toast.