Ingredients

• 1 pkg Lasagna sheets (16 oz)
• 1 tbsp Garlic, minced
• 1 tbsp Extra virgin olive oil
• 3 tbsp Butter
• 5 tbsp White Flour (All Purpose Unbleached Flour)
• 3/4 c THRIVE Chopped Onions - Freeze Dried
• 1/4 c Tomato Powder
• 1 tbsp THRIVE Italian Seasoning Blend
• 5 c THRIVE Instant Milk (reconstituted)
• 2 c Heavy cream
• 1 tsp Iodized Salt
• 1/4 tsp Peppercorn
• 1 tsp THRIVE Chefs Choice
• 1 c THRIVE Broccoli - Freeze Dried
• 1/2 c THRIVE Green Beans - Freeze Dried
• 3/4 c THRIVE Cauliflower- Freeze Dried
• 1 c THRIVE Red Bell Peppers - Freeze Dried
• 1 c THRIVE Mushroom Pieces - Freeze Dried
• 1 c HRIVE Zucchini - Freeze Dried
• 1/2 c THRIVE Carrot Dices
• 1/2 c THRIVE Celery - Freeze Dried
• 1 c THRIVE Chopped Spinach - Freeze Dried
• 1-1/2 c THRIVE Tomato Dices - Freeze Dried
• 1-1/2 c Parmesan cheese
• 3 c THRIVE Shredded Mozzarella Cheese - Freeze Dried
• 3 tbsp Basil

Directions

1. Cook and cool the lasagna sheets and set aside.
2. In a 4-quart sauce pot, sweat the garlic, olive oil, and butter together. Add the flour to make a roux, stirring to incorporate. Turn heat to low.
3. Add the onions, tomato powder, and Italian seasoning and stir. Add the cream and then the milk to the pot; stir with a whisk.
4. Bring to a simmer on medium heat. Add the salt, pepper, and season salt and simmer another 2–3 minutes.
5. While the sauce is simmering, place all the vegetables except the tomatoes and spinach in a bowl and cover with water. Drain through a strainer, completely pressing the excess water out; add to sauce and simmer another 2–3 minutes.
6. Turn off heat and fold in spinach, tomatoes, Parmesan, and 1 cup of the mozzarella.
7. Spray a 9x13 pan and layer the bottom with pasta. Pour the sauce over the noodles, add another layer of noodles, and repeat to create 3 layers.
8. Top the last layer with the remaining pasta, the rest of the mozzarella, and the basil.
9. Bake uncovered for 20–25 minutes at 350F, or until cheese is slightly bubbly.