Marinara & Mushroom Lasagnette + Chicken

Savor this Italian-inspired classic with a distinctively vegetarian spin. Mushrooms, leeks, fennel, and bell peppers are roasted with olive oil and garlic, then simmered in a rich basil-infused marinara sauce. It’s ladled over a creamy base of herby whipped ricotta and curly lasagnette noodles made with brown rice. The pasta is sprinkled with mozzarella, and served with roasted garlic zucchini on the side.