Love Freely, Laugh Genuinely, Eat Colorfully



Lasagna Noodles of your choice (brown rice; lentil noodle, etc.) 1 box if not homemade

1 Zucchini

1 cup Portobello Mushroom

1/2 Red Bell Pepper

1/2 Green Bell Pepper

2 tsp Extra Virgin Olive Oil

1 tbsp. chopped fresh parsley

1 tbsp., chopped fresh basil

1 tsp. dried oregano

2 tsp Sea Salt

2 tsp Black Pepper

Parmigiano Reggiano

2 cans Tomato Sauce

*Use organic when possible


Rinse all vegetables

Cut Bell Peppers into slices

Chop Portobello Mushrooms into small thin slices

Chop Zucchini into small cubes

Place all chopped vegetables into a mixing bowl and add 2 tsp Extra Virgin Olive Oil, parsley, basil, oregano and mix; cover and refrigerate for one hour

Cook/simmer sauce during this hour; preheat oven to 300 degrees

Once ready, remove vegetable mix and sauté in a large pan on low for 15 minutes

While sautéing, bring a large pot of water to a boil; add lasagna noodles and cook until slightly al dente

Once noodles and vegetable mix are ready, prepare to assemble lasagna

To prepare in pan:

Place a small layer of sauce on the bottom of lasagna pan

Add light layer of vegetables

Add layer of lasagna noodles


Once all vegetables and noodles are layered, add another layer of sauce then top the lasagna with a layer of parmigiana Reggiano (keep a side of additional sauce)

Place in oven for 15 minutes

Once ready, let cook for 5 minutes before enjoying; add additional sauce to individual pieces as desired