INGREDIENTS
8 oz
button mushrooms
1/2 cup
dried green lentils
1 cup
fresh basil
1 cup
full-fat coconut milk
2 cloves
garlic
8 oz
mozzarella
1/2 cup
oil packed sun dried tomatoes
2 tbsp
olive oil
6 oz
packaged no-boil lasagna noodles
1/3 cup
parmesan
6 servings
pesto
4 oz
provolone
1
red bell pepper
1 pinch
red pepper flakes
2 cups
spinach
25 oz
tomato & basil sauce
1
zucchini