Cooked Lasagna noodles, Bertolli Portobello Merlot sauce, 1 zucchini squash, 1 yellow squash, 1 cup mushrooms, 1/2 cup red bell pepper, 1- 1/4 cup baby carrots, 1 small to medium onion, shredded mozzarella cheese, Italian seasoning, Spike seasoning
Dice all vegetables and mix together with 1 tsp Spike and 2 tsp Italian seasoning 1 Layer cooked lasagna noodles 2 layer Bertolli sauce 3 layer veggie mixture 4 layer shredded mozzarella cheese repeat layers sprinkle top layer of cheese lightly with garlic salt cover with foil cook on 350 for one hour remove foil and cook an addl 20-30 minutes depending on your oven temperature.
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