Think of lasagna in an entirely different way with this recipe for Tossed Mushroom Lasagna.

Tossed Mushroom Lasagna

6 ounces (about 3-1/2 cups) lasagna noodles, broken into thirds
2 tablespoons vegetable oil
1 pound (about 5 cups) white button mushrooms, sliced
1 1/2 teaspoons Italian seasoning
1/2 teaspoon minced garlic
2 cups prepared spaghetti sauce
1   16-ounce package frozen large cut mixed vegetables
1/4 cup grated Parmesan cheese
1 cup (4 ounces) shredded mozzarella cheese

Prepare lasagna as label directs; drain. Place in a large serving bowl; cover to keep warm.

Meanwhile, in a large skillet over medium-high heat, heat oil until hot. Add mushrooms, Italian seasoning and garlic; cook, stirring occasionally, until mushrooms are tender, about 6 minutes. Stir in spaghetti sauce and frozen vegetables; cook uncovered, over medium heat until mixture is hot, about 5 minutes, stirring occasionally.

Add mushroom mixture and Parmesan cheese to cooked lasagna noodles; toss gently. Sprinkle with mozzarella cheese; serve immediately. Top each portion with a spoonful of ricotta cheese, if desired.

Makes 4 servings.

Recipe from: The Mushroom Council; www.mushroominfo.com