Ingredients:

• 8 pieces of Tinkyáda Organic Brown Rice Pasta Lasagne*
• 10 ounces of frozen chopped spinach, thawed**
• 1 cup broccoli, chopped
• 1 cup asparagus, chopped
• 24 ounces of marinara sauce
• 8 ounces part skim ricotta cheese
• Mozzarella cheese, grated
• Italian spices
• Olive oil
• Salt

Preheat the oven to 350°F. Place the lasagna in a large pan of boiling water for approximately 10 minutes, allowing the lasagna to cook. Add spinach, broccoli, and asparagus to another pan; add olive oil, Italian spices, and salt to the veggies. Allow to them cook for approximately 5 minutes. Layer a large rectangular dish with marinara sauce followed by 3 pieces of lasagna. Make sure the lasagna completely covers the surface area of the dish. Then add half of the prepared veggies and spread evenly. Add half of the ricotta and spread evenly. Repeat the layering: add sauce, followed by 2 pieces of lasagna, veggies, and ricotta. For the last round of layering, add a thin layer of sauce, 3 pieces of lasagna, the remainder of sauce, and mozzarella cheese to cover the sauce. Bake the lasagna for 30 minutes.

*I have been using Tinkyáda lasagna for many years and have made many delicious lasagnas! However, feel free to use any brand of gluten-free lasagna that is to your liking

**You can also use fresh spinach if you desire