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TOSSED MUSHROOM LASAGNA

Yield: 4 Portions

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

DIRECTIONS
Prepare lasagna noodles 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. 


The Mushroom Council - www.mushroomcouncil.com
 

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