Ricotta, spinach and zucchini lasagna

Serves 4

INGREDIENTS

• 1 jar Stefano Vegan Bolognese Sauce
• 1 zucchini, cut into thin slices
• 1 box GoGo Quinoa rice and quinoa lasagne
• 1 cup grated mozzarella cheese
• 1 cup ricotta cheese
• 2 cups thawed spinach, drained and chopped
• 2 cloves garlic
• A pinch of ground nutmeg
• Salt and pepper

1. Heat oven to 375^o
2. In a bowl, combine ricotta cheese, spinach, garlic, ground nutmeg and salt. Reserve.
3. In a large pot, heat the Bolognese sauce.
4. Spread 1/3 cup of sauce in a 10 x 7-inch baking dish.
5. Place 3 uncooked lasagna noodles side by side over the sauce.
6. Spread a layer of sauce to cover the pasta.
7. Add cheese mixture.
8. Add 3 lasagna noodles, then a layer of sauce and then the zucchini slices.
9. Add 3 more lasagna noodles, a good layer of sauce and finish with grated cheese.
10. Cover with foil and bake for 50 minutes.
11. Uncover and bake for 10 more minutes.
12. Let cool 5 minutes before cutting and serving.