Tossed Mushroom Lasagna

Source: Fabulous Food Associations

Not your ordinary lasagna!

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Serves: 6
Prep Time: 10 minutes
Cook Time: 15 minutes

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

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 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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