Ingredients
- 1 Tbsp extra virgin olive oil
- 1 Lb 96% lean ground beef
- 8 Oz H‑E‑B Sliced Shiitake Mushrooms, drained
- 27 Lb H‑E‑B Marinara Sauce
- 8 Oz Italian cheese blend, shredded
- 15 Oz ricotta cheese
- 9 gluten-free noodles
Directions
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eat oven to 375°F.
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Spray 9-x-13-inch microwave safe baking dish with non-stick cooking spray and set aside.
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Heat medium skillet over medium high heat for 3 minutes. Add olive oil and ground beef breaking up with a fork, until no longer pink. Drain grease.
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Combine beef, mushrooms, peppers, and marinara sauce in large bowl; set aside.
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Combine Italian and ricotta cheese in bowl and set aside.
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Spread 1-cup sauce mixture in prepared baking pan. Top with 3 lasagna noodles, 2 cups meat sauce mixture and 1 1/2-cups cheese mixture. Repeat one more layer and top with 3 no-boil lasagna noodles and remaining sauce and cheese.
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Cover lasagna with plastic wrap and heat in microwave on high heat for 10 minutes.
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Remove plastic wrap and bake on center oven rack for 1 hour or until lasagna is bubbling in center and cheese is melted.
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Cool 10 minutes before cutting and serving.