Tasty Organic Coconut Squash Lasagna
Ingredients
- 4 pouches of Tasty Bite® Organic Coconut Squash Dal
- 9 sheets of no boil/oven ready lasagna noodles
- 4 cups Spinach packed fresh
- 2 tbsp Extra Virgin Olive Oil
- 16 ounce, portobello mushrooms sliced
- 3 garlic cloves minced
- 1 green bell pepper chopped
- 16 ounces ricotta cheese
- 1 cup shredded mozzarella
- 1 cup shredded parmesan
- 1/2 cup parsley chopped
- 1 tsp dried basil
- Salt and pepper to taste
Steps
Preheat oven to 375ºF.
COOK: In a large skillet, heat olive oil over medium heat. Add mushrooms and cook until they soften, about 5–7 minutes. Drain some of the water that has released from the mushrooms and place the skillet back on the heat. Add sliced bell peppers, garlic, parsley (reserve 1 Tbs for garnish), basil and cook until soft, about 10 minutes. Stir in the spinach and cook until wilted, 2 to 4 minutes. Season with salt and pepper to taste and remove from heat.
ASSEMBLY: spread 1 pouch of Tasty Bite® OCSD over bottom of baking dish. Add a layer of lasagna noodles, followed by 1 pouch of Tasty Bite® OCSD , 1/3 of ricotta, ½ of the mushrooms and peppers, ½ cup shredded mozzarella, and ½ cup parmesan. Repeat, layering the noodles, 1 pouch of Tasty Bite® OCSD , 1/3 ricotta, ½ of the mushrooms and peppers, ½ cup shredded mozzarella, and ½ cup parmesan until you have used all of the ingredients. Layer the top of the lasagna with 1 pouch of Tasty Bite® OCSD. Cover and bake for 35 minutes. Remove from oven and sprinkle with parsley, then let stand for 5-7 minutes.
