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October 3, 2011
Mushroom Lasagna
Oven-baked Pasta And Rice Dishes
Prep time:
25 mins.Bake Time:
30 minutes“This vegetarian lasagna is stuffed with tender mushrooms, ricotta and mozzarella for a filling, fantastic feast.”
Ingredients
Serves 8
- 9 lasagna noodles
- 1 tbsp. vegetable or olive oil
- 2 cups assorted mushrooms (such as button, cremini, oyster or shiitake), sliced
- 1 container (15 oz.) ricotta cheese
- 1 tsp. Italian seasoning
- 1 jar (25–26 oz.) pasta sauce, divided
- 2 cups shredded mozzarella cheese
Directions
1
Preheat oven to 350°F. Cook the noodles according to the package directions. Drain. Heat the oil in a10-inch skillet over medium heat. Add the mushrooms. Cook, stirring occasionally, until softened, 3–5 minutes.
2
Combine the ricotta and Italian seasoning in a medium bowl. Mix well.
3
Spread 1/3 cup pasta sauce in the bottom of an ungreased 13- x 9-inch baking dish. Arrange 3 cooked noodles over the sauce. Spread half of the ricotta mixture over the noodles.
4
Top the ricotta with1/2 cup mozzarella, 1 cup pasta sauce and half of the mushrooms. Repeat the layers once. Top with the remaining noodles, pasta sauce and mozzarella. Bake until bubbly, 30–35 minutes. Let stand for 15 minutes before serving.
Variations(0)
Reviews(0)
Serving Suggestion
Serving Suggestion
Serve with garlic breadsticks and a salad of romaine, red onion rings, tomatoes and chickpeas in a vinaigrette.
Great Ideas
Great Ideas
• You can get a head start on this dish by assembling it up to 24 hours ahead. Cover with aluminum foil and refrigerate until ready to bake.
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