This Mushroom Lasagna recipe is great for so many occasions, from cozy days when you want a hearty meal to having friends over for dinner. It also freezes up quite nicely. I hope you enjoy it as much as I do!
2 tablespoons olive oil
2 cups sliced baby bella mushrooms, cleaned and dried
2 cloves garlic, minced
1 15 oz. can plain tomato sauce
1 teaspoon salt
1 teaspoon Italian herb seasoning
¼ teaspoon red pepper flakes (optional)
Small bunch of fresh basil, chopped
9 lasagna noodles (I use the oven-ready kind)
8 oz. shredded part-skim mozzarella cheese
3. In a 9′ by 9′ baking dish, spread a thin layer of the tomato sauce onto the bottom of the dish (try to avoid adding any mushrooms to this layer).
4. Place three of the lasagna sheets onto the layer of sauce. Add ⅓ of the mushroom sauce on top of the noodles, followed by ⅓ of the cheese. Repeat two more times (using 9 sheets total).
5. Place aluminum foil over the baking dish and bake for 25 minutes.
6. Remove the foil and cook for 5 more minutes to allow the cheese to bubble up. Let sit for 5-10 minutes before serving.
Full Recipe: Orchards Street Kitchen.