Measurements

• 1 cup Basil Leaves
• 1 cup Green Bell Peppers
• 1 tsp Iodized Salt
• 12 sheets Gluten
• 2 cups Vegan Mozzarella Cheese
• 1 tsp Oregano Leaves
• 2 cups Vegan Ricotta Cheese
• 4 Roma Tomatoes
• 1 cup Vegan Parmesan Cheese
• 2 cups Sliced White Mushroom
• 2 cups Spinach
• 3 cups Tomato Sauce
• 1 Yellow Onion

Preparation Method

• Preheat your oven to 375°F (190°C).
• Cook the gluten-free lasagna pasta according to the package instructions.
• Drain and set aside.
• In a large skillet, sauté the diced yellow onion and green bell peppers over medium heat until softened.
• Add the sliced white mushrooms and chopped spinach to the skillet.
• Cook until the mushrooms are tender and the spinach is wilted.
• Stir in the tomato sauce, oregano leaves, and iodized salt.
• Simmer for 10 minutes.
• In a mixing bowl, combine the vegan ricotta cheese, chopped basil leaves, and half of the shredded vegan mozzarella cheese.
• Spread a thin layer of the tomato sauce mixture on the bottom of a baking dish.
• Place a layer of cooked lasagna pasta sheets over the sauce.
• Spread a layer of the ricotta cheese mixture over the pasta sheets.
• Add a layer of sliced Roma tomatoes.
• Repeat the layers until all ingredients are used, ending with a layer of tomato sauce.
• Sprinkle the remaining shredded vegan mozzarella cheese and vegan Parmesan cheese on top.
• Cover the baking dish with aluminum foil and bake for 25 minutes.
• Remove the foil and bake for an additional 15 minutes, or until the cheese is melted and bubbly.
• Let the lasagna cool for 10 minutes before serving.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.