Gluten-Free Vegetable Lasagna with Marinara - DeLallo

Ingredients

• 2 tablespoons DeLallo Extra Virgin Olive Oil
• 1 pound zucchini, trimmed and thinly sliced lengthwise
• 3 tablespoons butter
• 1 pound baby Bella mushrooms, sliced
• 9 ounces fresh spinach
• 24 ounces (3 cups) part-skim ricotta cheese
• 1 ¼ cups DeLallo Grated Parmesan
• 1 egg beaten
• 2 teaspoons DeLallo Fine Chopped Garlic in Water
• ¼ cup fresh chopped basil
• ¼ cup fresh chopped parsley
• ½ teaspoon crushed red pepper
• 1 (25.25-ounce) jar DeLallo Pomodoro Fresco Marinara Sauce
• 1 ½ cups shredded mozzarella
• 1 (8.8-ounce) package DeLallo Gluten-Free Lasagna
• Salt and pepper