But at some point when we were dating, David made Alfredo sauce for me. WOW! I found out that I really like it! I could just eat that straight out of the pot with a spoon. Actually, I have.
I still don’t like regular lasagna but I LOVE this lasagna. It’s full or mushrooms, cheese, and Alfredo sauce! Below is the easy version that can be put together pretty quickly, without having to go to the trouble of making the Alfredo. David only makes Alfredo sauce on special occasions now…or I’d have him making it once a week. The refrigerated substitute is pretty close to the real thing and takes a lot less time.
Alfredo Mushroom Lasagna
1 PKG No Boil Lasagna Noodles
1 and ½ PKG Buitoni Alfredo Sauce *If you like another brand, use it.
1 large package of sliced mushrooms. *If you want more mushrooms or a specific type, do so.
½ lb Fresh Mozzarella *we use BelGioioso but use what you like.
½ PKG of Italian Blend Kraft shredded cheese.
Fresh parmesan or Kraft parmesan.
A little olive oil *or use unsalted butter
Preheat oven to 375°.
Spray a Pyrex dish with cooking spray and put down the first layer of lasagna noodles. It is not necessary to pre-soak the lasagna noodles but you can if you want.
Also, don’t forget to check out the eBook my mom and I wrote and published! The Guide to Garage Sale Greatness 20 Keys to Success! As I’ve said before, I’ll be writing nonfiction books using my nonfiction name (Holli Hagan-Rice). We are very proud and excited! If you own a Kindle pick a copy today and share it with anyone you think would be interested!
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Thanks for reading!