“If the pasta sauce is meatless this is a vegetarian dish! It can be a lunch or a main course for a dinner. I have had no complaints when I've served it.”
READY IN:
1hr 20mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

  • 12 lasagna noodles
  • 2 teaspoons vegetable oil
  • 1 onion, finely chopped (try a red onion)
  • 2 cloves garlic, minced
  • 1 12 lbs mushrooms (assorted or plain mushrooms, try cremini, shiitake, brown, button etc)
  • 1 12 cups chunky pasta sauce, any flavour
  • 12 cup grated asiago cheese (or what you like)

Directions

  1. Cook lasagna according to directions.
  2. Heat oil in skillet; saute vegetables until tender (about 10 minutes).
  3. Stir in pasta sauce and heat through.
  4. Spread thin layer of sauce in 13" X 9" dish.
  5. Top with 3 noodles, then 2 Tbs cheese& some sauce.
  6. Repeat layers twice.
  7. Cover with remaining noodles, sauce and cheese.
  8. Bake covered at 350 for 40 minutes.
  9. Let stand 10 minutes before serving.

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