Cheesy Lasagna


2 (24 oz) jars Hy-Vee extra chunky vegetable marinara
8-16 oz baby Portabella mushrooms (add more mushrooms if you really like them)
1 Tbsp Garlic infused olive oil
1 (8 oz) oven-ready lasagna noodles
2 cups crumbled Ricotta Salata
1/3 cup Hy-Vee Skim milk
1 LB fresh mozzarella cheese, thinly sliced
1/2 cup Parmigiano-Reggiano
2 Hy-Vee large eggs
1 Tbsp. fresh parsley, chopped
Salt and pepper


Preheat oven to 350 degrees.

In a large skillet, add oil. Once oil is hot saute mushrooms over medium heat. Add spaghetti sauce and simmer.

In a large bowl, stir together ricotta cheese, half of the Parmigiano-Reggiano, eggs, parsley, salt and pepper.

Spread about 1/2 cup of the sauce on the bottom of a 9-by-13-inch greased baking dish. Arrange 4 pasta pieces lengthwise over the sauce. Spread one-third of the cheese mixture over pasta. Top with slices of mozzarella cheese. Then top with about 1 cup of sauce. Repeat twice, beginning and ending with pasta. Top with remaining sauce and sprinkle with remaining Parmigiano-Reggiano and mozzarella cheese.

Cover with foil and bake 45 minutes or until hot and bubbly.

Remove foil and bake an additional 10 minutes. Let stand 10 minutes before cutting.