Per Recipe Per Serving PHE: 348 MG 58MG LEU: 625 MG 104 MG PRO: 10 G 1.7 G Calories: 1260 210

1 c (200g) CBF MixQuick
1 c water
2 cloves garlic, minced
3 tbs olive oil
8 oz CBF Herb and Garlic or Plain Cream Cheese
1 1/2 c of tomato sauce
1/4 c CBF Mozzarella Shreds

1 c (200g) CBF MixQuick 1 c water 2 cloves garlic, minced 3 tbs olive oil 8 oz CBF Herb and Garlic or Plain Cream Cheese 1 1/2 c of tomato sauce 1/4 c CBF Mozzarella Shreds

Lasagna Noodles:

Heat your Flat Bread Tortilla Maker. Blend MixQuick and water in a mixing bowl with a fork until smooth and creamy.

Make 5 large crepes according to Flat Bread Tortilla Maker instructions. (Crepes can be made in small saute pan, if no Tortilla Maker is available.)

Cream Cheese Mixture:

Saute the minced garlic in olive oil and cool.

Combine the garlic, oil, and CBF cream cheese and mix until well blended.

In a deep dish 9-inch pie pan, layer ingredients in the following order: Place a few tbs of your tomato sauce in the pie pan and spread evenly to cover the bottom of the pan. Place a crepe in the pan and spread with 1/4 of the cream cheese mixture evenly over the crepe.

Add a few more tbs of marinara sauce over the cream cheese mixtures and repeat with each layer.

Add tomato sauce to the last crepe and top with CBF Mozzarella Shreds.

Bake at 350 for approx. 15 to 20 min or until the lasagna is heated though.