2 Jars of Fanellis Finest Vegetarian Pasta & Lasagna Sauce
18 Lasagna Noodles
2 Cup Shredded Mozzarella Cheese
1 Cup Shredded Parmesan Cheese
6 oz Baby Portabella Mushrooms thin sliced
4 Large Tomatoes thin sliced
5 oz Bag of Fresh Baby Spinach
Preheat oven to 350. Cook Lasagna Noodles al dente and thoroughly drain. While the oven preheats and the noodles cook, mix the Parmesan and Mozzarella Cheeses in a bowl or large measuring cup. Slice the Portabella Mushrooms and Roma Tomatoes. Chop the fresh spinach by gathering into a tight bundle and carefully chopping with a knife or hand chopper.
Pour 4/5 cup of Fanellis Finest into the bottom of the Lasagna Dish, spreading it to cover the entire area. Layer 3 Lasagna Noodles over the sauce, then ½ cup of the Cheese Mixture, 1/6 of the Spinach, 1/6 of the Tomatoes and 1/6 of the Portabella Mushrooms. Repeat this 4 more times. For the final layer, ensure that cheese is the topmost layer.
Bake uncovered for 30-45 Minutes or until cheese is bubbly.
Amarillo Enterprize Challenge
- Deadline: November 1st at 5 p.m.