Natural Heaven Vegetarian Lasagna

The moment you cook this lasagna it will become your absolute family favorite! Packed with veggies and incredible flavours, it will pleasantly surprise and re-ensure you that in spite of avoiding carbohydrates you can still enjoy your pasta...

Keto, Grain-Free, Vegetarian
Serves 2

Ingredients

1 Package of Natural Heaven veggie pasta lasagna noodles

1 Cup of Carrots, chopped small

2 Cups of White mushrooms, chopped small

1 Medium sized Zucchini, sliced thinly (into round/coin shapes)

1 jar of RAO's tomato basil sauce (680 ml)

1 Teaspoon of minced Garlic

1 1/2 Tablespoons of Olive oil

1/4 Teaspoon of Salt

1/4 Teaspoon of Italian seasoning

Pinch of Black pepper

Approximately 2 cups of Shredded mozzarella cheese

Light sprinkle of Parmesan cheese

Instructions

1. On stovetop in a deep pan, heat olive oil and reduce to low-medium heat. Add carrots, seasoning salt and pepper and mix all together stirring occasionally for 4 minutes.

2. Add onions and mix well for 2 minutes.

3. Add mushrooms and Italian seasoning, mix all together stirring occasionally for 4 minutes.

4. Add garlic and mix for 1 minute.

5. Add 1 jar of RAO's tomato basil sauce. Mix well. Cover and simmer for 7 minutes to maximize flavours.

6. Preheat oven to 375F.

7. In a baking dish, spread some sauce on the bottom.

8. Begin layering lasagna - noodles, zucchini slices, sauce, mozzarella cheese. Repeat until all ingredients are finished.

9. Top lasagna with some additional mozzarella cheese and a light sprinkle of parmesan cheese.

10. Cover and bake for 20 minutes. Uncover and bake for an additional 5 minutes.

11. Let lasagna stand to settle for a few minutes before cutting.