How to Make Yummy Lasagna with Mushrooms, Sweet Peppers, and Sundried Tomatoes

Lasagna with Mushrooms, Sweet Peppers, and Sundried Tomatoes. Chop mushrooms, sweet peppers, and sun dried tomatoes and combine in a pan with oil. Add chopped garlic and a palm full of chopped parsley. Mix the cooked mushrooms with the cottage cheese.

Add wine and cook until most of the liquid has evaporated. Stir in chopped tomatoes (include liquid), sun-dried tomatoes, and thyme. Spread enough red pepper tomato sauce in prepared dish to coat bottom. You can have Lasagna with Mushrooms, Sweet Peppers, and Sundried Tomatoes using 13 ingredients and 7 steps. Here is how you cook that.

Ingredients of Lasagna with Mushrooms, Sweet Peppers, and Sundried Tomatoes

1. Prepare 1 lb of Lasagna noodles.
2. Prepare 24 oz of tomato sauce (jar).
3. You need 2 cup of mushrooms (sliced).
4. You need 4 small of sweet peppers (sliced).
5. You need 1 pints of Ricotta cheese.
6. You need 1 packages of mozzarella cheese.
7. It's 1/2 cup of sun dried tomatoes (chopped).
8. It's 1 bunch of fresh parsley.
9. It's 1 pinch of salt.
10. You need 2 tbsp of oil.
11. Prepare 1 pinch of oregano.
12. You need 3 clove of chopped garlic.
13. It's of Parmesean cheese.

Add some of the sliced mushrooms, being sure not to overcrowd the pan. Classic Lasagna with meat is a traditional Italian dish and one Rao's has perfected with its easy-to-follow and delicious-to-eat recipe. These Skillet Pesto Cheese Lasagna Roll Ups are a fun twist on a tried and true classic. Lasagna noodles are rolled up with sun-dried tomatoes, basil pesto, and ricotta cheese.

Lasagna with Mushrooms, Sweet Peppers, and Sundried Tomatoes step by step

1. Cook lasagna noodles as box requires, and set aside. So that the noodles don't stick, run cold water through them while preparing everything else. If you can multitask, go for it and combine this step with the others. Preheat your oven to 375 if baking immediately after prep..
2. Chop mushrooms, sweet peppers, and sun dried tomatoes and combine in a pan with oil. Cook on medium heat for about 5 minutes, and add salt, pepper, and pantry spices like oregano as you like. Add chopped garlic and a palm full of chopped parsley..
3. After five minutes, add the jar of sauce. Continue to cook on medium low head for 10 minutes, stirring occasionally..
4. In a glass pan, spread a small layer of sauce on the bottom. Lay three noodles into the pan to form your first layer..
5. Put more sauce over the noodles, and dollop with ricotta cheese. Lay another three noodles down..
6. Add sauce and more ricotta cheese. This time, also add chopped mozzarella cheese as you like. Place another three noodles down..
7. For the final top layer, put sauce, ricotta cheese, and mozzarella down. Sprinkle more parsley and Parmesean cheese, and bake 25 minutes at 375 or until cheese is melted (or crisped).

Then baked in a spiced, herby, tomato sauce that's creamy and so delicious! This is a great way to use pantry staples and frozen meat. Add in the butter and toss until melted. Taste for seasoning and season with more salt and fresh black pepper as desired. Add zucchini, peppers, mushrooms, garlic, basil and pinch of sea salt crystals.