Tossed Mushroom Lasagna

Recipe courtesy of the Mushroom Council and


Yield: 4


6 ounces (about 3-1/2 cups) lasagna noodles, broken into thirds
2 tablespoons vegetable oil
1 pound (about 5 cups) white button mushrooms, sliced
1 1/2 teaspoons Italian seasoning
1/2 teaspoon minced garlic
2 cups prepared spaghetti sauce
1 package (16 ounces) frozen large cut mixed vegetables
1/4 cup grated Parmesan cheese
1 cup (4 ounces) shredded mozzarella cheese


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 five minutes, stirring occasionally. In a large bowl place cooked lasagna. Add mushroom mixture and Parmesan cheese; toss gently. Sprinkle with mozzarella cheese; serve immediately. Top each portion with a spoonful of ricotta cheese, if desired.


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