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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.