FOOD For THOUGHT

     At Home Dinner Recipe

Monday Sept 24:

     Hearty Vegetable Lasagna: Organic  and  Gluten Free

INGREDIENTS:

1 Package of Tinkyada Brown Rice Pasta Lasagna – Wheat Free/Gluten Free

1 Pound of fresh mushrooms, sliced

1 cup of broccoli, spinach (or any other vegetable you choose)

3/4 cup of chopped red pepper

3/4 chopped red onion

3 cloves garlic, minced

2 tablespoons Bioitalia 100% Organic Olive Oil

2 jars Eden Organic Pasta Sauce

1 teaspoon Italian Seasoning

5 cups of Daiya Mozzarella Cheese (dairy free)

2 Organic eggs (or for vegan try: enerG egg replacer)

DIRECTIONS:

1. Cook the lasagna noodles in a large pot of boiling water for 10 minutes. Rinse with cold water and drain.

2. In a large saucepan, cook and stir mushrooms, peppers, onion and garlic in oil.  Stir in pasta sauce and italian seasoning; bring to a boil. Reduce heat and simmer 15 minutes. 

3. Mix together two cups of cheese and eggs.

4. Preheat oven to 350 degrees F. Spread 1 cup of tomato sauce into the bottom of a greased baking dish. Layer 1/2 each, lasagna noodles, cheese mix and sauce.

5. Repeat layering and top with remaining cheese.

6. Bake, uncovered, for 40 minutes. Let stand 15 minutes before serving.

ENJOY!!!