Creamy portobello mushroom lasagna

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Serves: 12

Preparation time:
Cooking time:

Dietary guidance: v v 


12 lasagna noodles from 1 (8 oz) pkg, 1 jar (26oz)fire-roasted tomato-and-garlic pasta sauce, such as Classico's , 1 jar (1 lb) Alfredo sauce, 1/4 tsp.crushed red pepper flakes , 1 cont.( 15 oz)ricotta cheese , 1 1/2 cups shredded mozzarella cheese, 1/4 cup shredded Parmesan cheese , 1/4 cup chopped sun dried tomatoes , 1 lb. portobello mushrooms , stems removed , thinly sliced ( 6 cups).


Cook noodles according to package directions; drain. Preheat oven to 375'F. Combine tomato sauce, Alfredo sauce and pepper flakes.Combine ricotta , 1 cup mozzarella ,Parmesan and tomatoes.
Spread 1/2 cup sauce mixture in bottom of 13" x9" baking dish.Top with 3 noodles Spread with 3/4 cheese mixture.Pour 1 cup sauce over cheese. Top with 1/3 of mushrooms . Repeat layering twice , beginning and ending with noodles.
Pour remaining sauce over pasta : cover with foil. Bake 50 minutes . Remove foil;sprinkle with remaining mozzarella . Bake until bubbling , 10 minutes.


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