SERVINGS | 6
SOURCE: Modified slightly from original:Regina’s Vegetarian Table
6 lasagna noodles
1 pound mixed variety mushrooms, cleaned and chopped
1 small bunch green onions, chopped
2 tablespoons butter (Brummel & Brown)
1 teaspoon Italian seasoning
2 tablespoons white wine vinegar (or rice vinegar)
1/3 cup vegetable stock
1 cup fat-free evaporated milk
8 ounces smoked Gouda, grated
1 tablespoon grated Romano
Heat oven to 400 degrees F. Cook lasagna noodles until tender. Drain, rinse, and set aside.
Sauté vegetables in butter and a little water until tender. Add herbs
and continue to cook for another minute or so. Add vinegar and vegetable stock and cook for 1 minute. Add milk and continue to cook until sauce begins to thicken. Do not overcook as moisture is needed for the lasagna.
Spray a 9×13 baking pan with non-stick spray. Place 3 noodles in the pan and top with 1/2 the mushroom mixture, followed by 1/2 the Gouda. Repeat with remaining noodles and Gouda. Top with Romano.
Bake for 25 minutes until heated through. Serve hot.