Ingredients
Method
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.
