• 12 lasagna noodles from 1 (8-oz.)pkg.
• 1 jar (26 oz.) fire-roasted tomato-and-garlic pasta sauce, such as Classico’s
• 1 jar (1 lb.) Alfredo sauce
• 1/4 tsp. crushed red pepper flakes
• 1 cont. (15 oz.) ricotta cheese
• 1 1/2 cups shredded mozzarella cheese
• 1/4 cup shredded Parmesan cheese
• 1/4 cup chopped sun-dried tomatoes
• 1 lb. portobello mushrooms, stems removed, thinly sliced, 6 cups

Cook noodles according to package directions; drain. Preheat oven to 375 F.
Combine tomato sauce, Alfredo sauce and pepper flakes. Combine ricotta, 1 cup
mozzarella, Parmesan and tomatoes.

Spread 1/2 cup sauce mixture in bottom of 13×9 baking dish. Top with 3 noodles. Spread
with 3/4 cup cheese mixture. Pour 1 cup sauce over cheese. Top with 1/3 of mushrooms.
Repeat layering twice, beginning and ending with noodles.

Pour remaining sauce over pasta; cover with foil. Bake 50 minutes. Remove foil; sprinkle
with remaining mozzarella. Bake until bubbling, 10 minutes.

Make 12 servings. Per serving: 352 cals, 14 g. fat.

Kitchen time: 30 minutes. Ready to serve in 1 hour, 40 minutes.