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
â…“ cup extra virgin olive oil
Olive oil non-stick Cooking Spray
Instructions:
Pre-heat oven 375℉
Chop all veggies (yellow bell pepper, orange bell pepper, mushrooms, onion, squash, zucchini, green bell pepper) and add to Mixer
Pulse with 1 tbsp of Smoked Garlic and herb seasoning
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*
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.
Lightly spray a baking dish with Olive Oil non- stick spray
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.
Bake for 30 minutes
Uncover and add 1 cup of Sharp Cheddar and a sprinkle of basil and rest of Mozzarella (1 cup)
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.
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