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Mushroom Lasagna Toss

INGREDIENTS:¼ cup vegetable oil
2 lbs. fresh white mushrooms, sliced
1 Tbsp. Italian seasoning
1 tsp. garlic, minced
1 qt. tomato-based pasta sauce
2 lbs. frozen large-cut mixed vegetables
12 oz. lasagna noodles, broken into thirds
½ cup grated parmesan cheese
4 oz. shredded mozzarella cheeseDIRECTIONS:1. In a large skillet, over medium-high heat, heat oil until hot. Add mushrooms, Italian seasoning and garlic; cook and stir until mushrooms are tender; about 6 minutes.

2. Stir in pasta sauce and frozen vegetables; cook, uncovered, over medium heat until hot, about five minutes.

3. Meanwhile, cook lasagna noodles according to package directions; drain.

4. In a large bowl, combine cooked noodles, mushroom mixture and Parmesan cheese; toss gently. Sprinkle with mozzarella cheese. Top each portion with a spoonful of ricotta cheese, if desired.SERVINGS:1, 9x12 panFrom:Recipe from the National Mushroom CouncilPHOTO CREDIT:Photo Credit: NATIONAL MUSHROOM COUNCIL