Indulge in the rich and sweet flavors of our Tomato, Porcini Mushroom & Truffle Pasta Sauce. This versatile sauce is perfect for unleashing your creativity in the kitchen. Top your pasta with this deliciously flavorful sauce, bake it your next casserole, or even use it as a pizza sauce! Sourced straight from our fields in Italy, our pasta sauces offer a perfectly thick consistency, thanks to our wholesome ingredients. Elevate your meals with our Tomato, Porcini Mushroom & Truffle Pasta Sauce - the taste of Italy in every bite!

Cooking Instructions: Heat sauce gently in a saucepan over medium-high heat for a few minutes. Pour over your favorite pasta.

Vegan Lasagna

INGREDIENTS

16oz lasagna noodles, use no boil lasagna noodles if preferred.
1 jar Botticelli Tomato, Porcini Mushroom & Truffle Pasta Sauce
3 cups shredded vegan mozzarella cheese
2 cups vegan ricotta cheese
3 cups baby spinach
1 cup of vegan parmesan
fresh basil, for garnish

PREPARATION

Preheat oven to 375F.
If needed, boil your noodles as directed on the packaging. Set aside when done. To avoid the noodles from sticking together, place each noodle on parchment paper.
Coat the bottom of a 7x10 baking dish with a thin layer of the pasta sauce.
Place down an even layer of noodles.
Then add another thin layer of sauce, a layer of mozzarella cheese, ricotta cheese, baby spinach, and then noodles.
Creating even layers, follow this stacking process until you have used up all of the noodles.
For the last layer, end with the last of the mozzarella cheese and the parmesan cheese.
Cover the baking dish with foil and place in the oven to bake for 30 minutes. Remove the foil and cook on broil for 3-5 minutes or until golden on top.
Remove from the oven and let cool for 5 minutes. Garnish with fresh basil if desired, serve and enjoy!