INGREDIENTS
2 tbsp
olive oil
1
zucchini (chopped)
8 oz
button mushrooms (finely chopped)
1
red pepper (seeded + chopped)
2 cloves
garlic (minced or grated)
1
jar roasted garlic or tomato basil pasta sauce
1 cup
milk
crushed red pepper flakes
1/2 cup
oil packed sun-dried tomatoes (oil drained)
1/2 cup
rinsed green lentils
6 oz
no boil lasagna noodles
2 cups
fresh spinach
1 cup
fresh basil
8 oz
mozzarella (sliced)
4 oz
provolone (shredded)
1/3 cup
grated parmesan (plus more for topping)
pesto, for serving (optional)