15largeportobello mushroomsstems removed and diced
1yellow pepperdiced
1tspKosher salt
1/4tspground pepper
24ozjarred tomato sauce
12ozshredded mozzarella
Instructions
Preheat oven to 350º F. Prepare a large casserole baking dish with cooking spray. Set aside.
Heat 1 Tbsp oil in a large saucepan over medium-high heat. Add mushrooms and cook until no moisture is left, about 15 minutes. Add yellow peppers and cook for another 2-3 minutes. Transfer vegetables to a bowl and set aside.
Using the same pan, heat another 1 Tbsp of oil the saucepan over medium high heat. Add diced onions and ground meat. Cook until meat is no longer pink. Add garlic and Italian seasonings and cook for another minute. Lower heat to low.
Add vegetables to saucepan and add jar of tomato sauce. Simmer mixture on low until heated through, about one minute. Remove from heat.
Add a spoonful of the sauce mixture to the bottom of a 9x13 rectangular baking dish to lightly coat the bottom and sides of the dish. This will prevent the first layer of noodles from sticking to the pan.
Layer noodle, sauce mixture, and shredded cheese until all ingredients are used. Save a generous portion of the shredded cheese to coat the top.
Cover with foil and bake for 30 minutes at 375º F. Remove foil and bake for another 5-10 minutes until cheese begins to brown and bubble.
Let lasagna cool for 5-10 minutes before enjoying.
Notes
This recipe does not call for ricotta cheese. You could add it as desired to each layer.If your lasagna noodles require boiling first, please do so. This recipe calls for no boil gluten-free lasagne noodles.Add whatever vegetables you desire to the mix. I use whatever I have leftover in my fridge.I used ground turkey, but you could use ground beef or omit and make it vegetarian.My favorite jarred sauce is Mezzetta Spicy Marinara. I highly recommend it!