Mushroom Lasagna

An easy vegetarian lasagna with sauteed mushrooms and mozzarella – the ultimate comfort food!

2 tablespoons olive oil
2 cups sliced baby bella mushrooms, cleaned and dried
2 cloves garlic, minced
1 15 oz. can plain tomato sauce
1 teaspoon salt
1 teaspoon Italian herb seasoning
¼ teaspoon red pepper flakes (optional)
Small bunch of fresh basil, chopped
9 lasagna noodles (I use the oven-ready kind)
8 oz. shredded part-skim mozzarella cheese

View the full recipe at Orchard Street Kitchen →