1. Prep: Slice your peppers as desired ( I like mine long and thin ). I rinsed and cut my broccoli into smaller, quarter sized, parts. Rinse and tear your Spinich as desired (mine were about the size of playing cards). I had a brick of mozzerella which I sliced into 1"x4" strips. 2. I used bionatureae organic noodles, which needed to be prepared by boiling in water. I added 1/4 tsp salt and 1 tsp olive oil in about 1/2 gallon of water and brought to a boil. I added 4 noodles at a time and boiled for about 5-6 minutes or until malleable. 3. At the same time I started to sautee my vegies for about 6-8 minutes I took 2 tsp olive oil and coated a stir fry pan on med heat. Then added the diced broccoli, sliced peppers a pinch of salt and the sun dried tomatoes and let them simmer, flipping ocassionally. Adding about half the bunch of spinich until slightly wilted. 4. Take about 3 tbsp of the pasta sauce and coat the bottom of your baking dish. I had a 9"x11" stone baking dish. 5. Once the noodles looked ready I scooped them out one at a time, let them drip dry then layered them into the stone baking dish. Once all were removed I added 4 more noodles to boil. 6. Preheat oven to 350 7. Put another light layer of sauce on the noodles. 8. Add your sauteed vegies evenly across the noodles. 9. I sliced my mozzerella into 1"x4" strips and layered it across the veggies 10. I also spooned about 1/2 cup of ricotta in the gaps between the veggies to even it out. 11. Repeat layers until you're satisfied with height (I only did the one layer of veggies, but you could do more. 12. On my top layer I spread another thin layer of pasta sauce. 13. Then topped with a layer of mozzerlla and baked for apx 35-40 minutes. 14. This was a general breakdown of how I prepared this meal. I wasn't sure how it would turn out as my first attempt at lasagna and impovised at that. ---------------------------------------------------------------------------
Nutrition
Ingredients
