Vegan Lasagna Hotdish

1 lb Barilla Non-Gmo Campanelle pasta

1 Jar of Classico Organic pasta sauce

1 can of gobanza beans drained

1 can of diced tomatoes drained

1 summer squash diced* (My butternut squash looked dicey so I had to sub)

1\2 onion chopped

2 cloves of garlic minced

4 oz mushrooms sliced

2 large handfuls of fresh baby spinach 

Vegan shredded Motzerella (Optional)

Olive oil

Salt and pepper to taste.

Here we go! 

 Drizzle olive oil in the bottom of a large frying pan and saute the onion, garlic, squash, and mushrooms until tender

Drizzle olive oil in the bottom of a large frying pan and saute the onion, garlic, squash, and mushrooms until tender

 Add in your fresh spinach and saute until tender

Add in your fresh spinach and saute until tender

 Add in your gobonza beans and diced tomatoes when spinach is tender. 

Add in your gobonza beans and diced tomatoes when spinach is tender. 

 stir in the pasta sauce and allow to simmer

stir in the pasta sauce and allow to simmer

 Allow to slowly simmer to allow flavors to meld while cooking up your pasta. 

Allow to slowly simmer to allow flavors to meld while cooking up your pasta. 

 Bring a pot of BooZi treated water to a boil and cook the pasta as per instructions. 10 Mins. 

Bring a pot of BooZi treated water to a boil and cook the pasta as per instructions. 10 Mins. 

 Drain pasta and add in your veggie sauce and stir well. 

Drain pasta and add in your veggie sauce and stir well. 

 Dish up and sprinkle with Vegan Motzerella or Parmesan (Optional) 

Dish up and sprinkle with Vegan Motzerella or Parmesan (Optional)