Tossed Mushroom Lasagna
Recipe courtesy of the Mushroom Council.
6 ounces lasagna noodles, broken into thirds (about 3 1/2 cups)
2 tablespoons vegetable oil
1 pound fresh white mushrooms, sliced (about 5 cups)
1 1/2 teaspoons Italian seasoning
1/2 teaspoon minced garlic
2 cups prepared spaghetti sauce
1 (16-ounce) package frozen large cut mixed vegetables
1/4 cup freshly grated Parmesan cheese
1 cup (4 ounces) shredded mozzarella cheese
Ricotta cheese (optional)
- Prepare lasagna as label directs; drain. Place in a large serving bowl; cover to keep warm.
- Meanwhile, in a large skillet over medium-high heat, heat oil until hot. Add mushrooms, Italian seasoning and garlic; cook, stirring occasionally, until mushrooms are tender, about 6 minutes
- Stir in spaghetti sauce and frozen vegetables; cook uncovered, over medium heat until mixture is hot, about 5 minutes, stirring occasionally.
- In a large bowl place cooked lasagna. Add mushroom mixture and freshly grated Parmesan cheese; toss gently. Sprinkle with mozzarella cheese; serve immediately. Top each portion with a spoonful of ricotta cheese, if desired.
Makes 8 to 10 entrée servings; 24 appetizer servings.
Recipe and photograph courtesy of the Mushroom Council.