David loves Italian food. No big surprise, since his dad is Italian. David grew up eating all sorts of homemade sauces, meatballs, and such. I did not. Oh, I’ve had spaghetti and lasagna. I’m just not a big fan of the red sauce. That rules out a lot of common Italian dishes. But at some point when we were dating, David made Alfredo sauce for me. WOW! I found out that I really like it! I could just eat that straight out of the pot with a spoon. Actually, I have.
I still don’t like regular lasagna but I LOVE this lasagna. It’s full or mushrooms, cheese, and Alfredo sauce! Below is the easy version that can be put together pretty quickly, without having to go to the trouble of making the Alfredo. David only makes Alfredo sauce on special occasions now…or I’d have him making it once a week. The refrigerated substitute is pretty close to the real thing and takes a lot less time.
Alfredo Mushroom Lasagna
Ingredients
1 PKG No Boil Lasagna Noodles
1 and ½ PKG Buitoni Alfredo Sauce *If you like another brand use it.
1 large package of sliced mushrooms. *If you want more mushrooms or a specific type do so.
½ lb Fresh Mozzarella *we use BelGioioso but use what you like.
½ PKG of Italian Blend Kraft shredded cheese.
Fresh parmesan or Kraft parmesan.
A little olive oil *or use unsalted butter
Cooking Spray
Directions
Preheat oven to 375°.
Sauté the mushrooms in a pan in olive oil until they start to brown. Set aside.
Spray a Pyrex dish with cooking spray and put down the first layer of lasagna noodles. It is not necessary to presoak the lasagna noodles but you can if you want.
Then start your layers. Put down some Alfredo sauce, cheese, and mushrooms. There are no rules dictating what order or how much. Use as much as you like. We try to have at least 3 layers. If you like a thinner lasagna, use a bigger Pyrex dish. You can use all of your ingredients, more, or less than I’ve listed. This is a very forgiving recipe. You can try all sorts of other cheeses if you prefer.
The top or our lasagna is a last layer of lasagna noodles and a last layer of the Kraft Italian Blend shredded cheese. I looks great when it all golden and bubbly.
Bake your lasagna for about 45 minutes. When it golden on top it’s ready. Pull it out of the oven and let it sit for about 30 more minutes so the cheese can set. You can make it wall ahead of time and let it sit longer. The hotter it is the messier it will be but it’s so good it’s worth it. Enjoy!
Also, don’t forget to check out the eBook my mom and I wrote and published! The Guide to Garage Sale Greatness 20 Keys to Success! As I’ve said before, I’ll be writing nonfiction books using my nonfiction name (Holli Hagan-Rice). We are very proud and excited! If you own a Kindle pick a copy today and share it with anyone you think would be interested!
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Thanks for reading!
