Ingredients

6 ounces lasagna noodles, broken into thirds
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 grated Parmesan cheese
4 ounces shredded mozzarella cheese (about 1 cup)
salt and pepper to taste

Directions

1. Prepare lasagna as label directs; drain. Place in a large serving bowl; cover to keep warm.
2. 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 over medium heat until mixture is hot, about 5 minutes, stirring occasionally.
3. Add mushroom mixture and Parmesan cheese to lasagna noodles; toss gently. Sprinkle with mozzarella cheese; season with salt and pepper; serve immediately.
Top each portion of lasagna with a spoonful of ricotta cheese and a handful of shredded basil, if desired.
TOSSED MUSHROOM LASAGNA
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