Mushroom and Vegetable Lasagna

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Mushroom and Vegetable Lasagna

Prep Time: 30 min ; Start to Finish: 1 hr 35 min
Makes: 12 servings

Source: Pillsbury

Entertain vegetarian-style, and enjoy the vitamin-rich benefits of a
veggie-packed casserole.

9 uncooked lasagna noodles
1 (28-oz.) can Progresso® Crushed Tomatoes, undrained
3 teaspoons dried basil leaves
1 teaspoon dried oregano leaves
1 garlic clove, minced
1 (10-oz.) container refrigerated Parmesan sauce
1 (1-lb.) pkg. Green Giant® Frozen Broccoli Cuts, thawed, drained
2 tablespoons butter
1 1/2 lb. assorted fresh mushrooms, sliced (9 cups)
2 cups shredded carrots
12 oz. (3 cups) shredded mozzarella cheese

1 . Heat oven to 350°F. Cook lasagna noodles to desired doneness as
directed on package. Drain.
2 . Meanwhile, in medium bowl, combine tomatoes, basil, oregano and
garlic; mix well. Reserve 1/2 cup Parmesan sauce. In another medium
bowl, combine remaining Parmesan sauce and broccoli; mix well.
3 . Melt butter in large skillet over high heat. Add mushrooms and
carrots; cook 4 minutes or until tender, stirring frequently.
4 . Spoon and spread reserved 1/2 cup Parmesan sauce over bottom of
ungreased 13x9-inch (3-quart) baking dish. Top with 3 cooked noodles.
Spread half of broccoli mixture over noodles. Top with 1 cup of the
tomato mixture, 1 cup of the mozzarella cheese and half of mushroom
mixture. Repeat layers, topping with remaining noodles and remaining
tomato mixture. Cover tightly with sprayed foil.
5 . Bake at 350°F. for 50 to 60 minutes or until hot and bubbly.
Remove from oven; uncover dish. Sprinkle with remaining 1 cup cheese.
Let stand 15 minutes before serving.

My Quick Lunch

Easy Quesadilla... sort of no real spice here!

My lunch was a quick "what do I have in the fridge" kind of thing.

I had a package of Tomato Basil sandwich wraps, some baby spinach & grape tomatoes and I always have some kind of cheese on hand.

2 sandwich wraps
2 grape tomatoes quartered & seeded
6 baby spinach leaves
hand full of shredded mozzarella cheese
hand full of shredded cheddar cheese
pan spray

I sprayed my flat griddle pan put down a wrap, then the mozzarella, spinach, tomatoes, cheddar & second wrap.

Fry until the cheese is melted & the wrap is lightly browned.

Cut into wedges, I usually use my pizza cutter for this, and enjoy!

Cheesy Enchiladas

I made these a few weeks ago (I made them non-veg with some leftover sliced turkey breast), I used regular onions that I had sauteed. I also used the oven method not the microwave.

Cheesy Enchiladas
Prep Time: 15 minutes. Total Time: 45 minutes.
Serves: 6
To get dinner on the table more quickly try using your microwave.
Assemble enchiladas as directed in microwave-safe dish. Microwave on HIGH 12 to 14 minutes or until thoroughly heated, turning dish after 6 minutes.

Ingredients
1 pkg. (8 oz.) PHILADELPHIA Fat Free Cream Cheese, softened
1 pkg. (8 oz.) KRAFT FREE Shredded Non-Fat Cheddar Cheese, divided
1/4 cup sliced green onions
6 flour tortillas (6 inch)
1 cup TACO BELL HOME ORIGINALS Thick 'N Chunky Salsa

Preparation

1. BEAT cream cheese with electric mixer on medium speed until smooth. Add 1 cup of the cheddar cheese and onions; mix until blended.
2. SPREAD 1/4 cup cheese mixture down center of each tortilla; roll up. Place, seam-side down, in 11x7-inch baking dish. Pour salsa over tortillas. Sprinkle with remaining cheddar cheese; cover.
3. BAKE at 350°F for 20 to 25 minutes or until thoroughly heated.

Wild Mushroom Lasagne

Wild Mushroom Lasagne

I can't believe I found this recipe!!! Dh made this back in 1999 when we got our issue of Gourmet magazine. Of course back then we couldn't find dried porchini mushrooms, I think we used a chopped portobello. We also didn't have sherry, so we used red wine.