VEGETABLE LASAGNA

• 3 Tbsp butter
• 6 button mushrooms, sliced
• 1 c onion, sliced
• 2 cloves of garlic, chopped
• 1 green bell pepper, sliced
• 1 medium zucchini, sliced in circles
• 1 box uncooked lasagna noodles
• 6 oz bag spinach
• 1 tsp Shirley J Chicken Bouillion
• 1 tsp black pepper
• ½ t red pepper flakes
• 4 c sauce (see below)
• 4 c mozzarella cheese

• 1 c Shirley J Universal Cream Soup and Sauce Mix (Whisk Bliss)
• 4 c water
• 1 c parmesan cheese, grated

Preheat oven to 375 degrees. Over medium heat, briefly sauté mushrooms, onion, garlic, green bell pepper, and zucchini with Shirley J Chicken Bouillon, pepper, red pepper flakes, and butter. Do not overcook. Set aside. In a 9×13 pan, layer uncooked pasta noodles, prepared sauce (just enough to cover noodles), followed by all of the vegetable mixture. Add second layer of noodles, sauce to cover, and spinach. Finally, add the third layer of noodles, remaining sauce, mozzarella cheese. Cover and bake for one hour. Remove cover last five minutes and sprinkle with parmesan cheese. Remove from oven and let stand for 15 minutes before serving.

In a medium saucepan, whisk together Shirley J Universal Cream Soup and Sauce Mix (Whisk Bliss) and water; bring to a boil. Reduce heat to simmer, stir in parmesan cheese, and simmer for 5 minutes. Remove from heat and set aside.