Mushroom Alfredo Lasagna Bake

Lasagna noodle cooking is no different then cooking other pasta. You always cook wayyyyy more than you need to for the meal you are making. You make the same meal all the time and you still somehow cook way too much pasta. Like I said, lasagna is no different I always seem to way over cook. What I like to do with the leftover noodles is an entirely different meal. I chop up the noodles and throw them together with some alfredo sauce, mushrooms, onions, garlic and cheese then bake it all together. Damn is it good. Maybe that is why I keep cooking more pasta noodles then I need to?

Ingredients

• 2-3 Cups Cooked Lasagna Noodles, chopped

• 1-2 Cup Shredded Cheese (Mozza & Parmesan mix)

• 1 Cup Creamy Alfredo Sauce

• 1 Cup Mushrooms, chopped

• 1/2 Cup Red Onion, chopped

• 2 Cloves Garlic, minced

• 1 Tbsp. Margarine

• 1 Tsp. Salt

• 1 Tsp. Pepper

Directions

• Pre-heat oven to 350F degrees. In a medium pan melt the margarine over medium heat then add the mushrooms and onions. Season with salt and pepper. Cook about 5-7 minutes or until onions are translucent.

• Add in the minced garlic cook another 1-2 minutes then add the alfredo sauce.

• Simmer over medium-low heat for about 5-10 minutes.

• Line a small/shallow baking dish with the chopped lasagna noodles the drizzle desired amount of sauce overtop. Mix it up well and ensure the sauce covers all noodles.

• Cover the top with the shredded cheese.

• Bake until cheese is golden brown (about 20 minutes) then broil on HI for 2-3 minutes. Serve with a fresh piece of garlic bread.