Life is chaotic and home cooking is a task that is often skipped even though one might think that buying dinner saves time. This delicious and easy put together meal takes just about as much time as hopping in the car, stopping at traffic lights, hitting the drive-through and making the same way back home. See the quick and tasty recipe I have put together for you!
Bertolli® celebrates 150 years of Tradition. Today’s cooking tip is no. 082 How To Sauté teaches to only stir or flip the food that is cooking in oil on high heat, when it’s necessary in order to brown it. If you stir often it’s called stir frying not sauteing. I loved that! #VivaBertolli !
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With excitement I am trying today my second Bertolli® Pasta sauce, Bertolli® Riserva Porcini Mushrooms & White Truffle Oil sauce. I am making a small casserole dish which yields 4 portions but you can easily double the ingredients and go for a large casserole pan! For this perfect low prep time dish you need the following:
- 6 oven ready lasagna noodles (those that don’t need pre-boiling!)
- 2 cups shredded Mozzarella Cheese
- 8 oz. fresh, sliced mushrooms
- 1/4 cup chopped red onions
- 2 tbs. olive oil
1.Heat 2 tbs. olive oil in a medium pan and brown the chopped onions and mushrooms.
2.Preheat oven to 375 degrees and grease a 9×9 (or similar sized) casserole dish.
3.Meanwhile poor 1 cup of Bertolli® Riserva Porcini Mushrooms & White Truffle Oil sauce into the casserole dish.
4.Place 3 lasagna noodles onto the sauce but don’t overlap them. You might have to break a bit off to make them fit.
5.Add half of the onion/mushroom mix on top of the first layer of lasagna noodles and pour another cup of Riserva sauce over it. Sprinkle 1/2 cup of mozzarella cheese over that.
6.Repeat with lasagna noodles, then onion/mushrooms, then the rest of the Riserva sauce.
7.Sprinkle with remaining mozzarella cheese.
8.Cover with foil and bake in preheated oven for 50 minutes. Then remove foil and bake for another 10 minutes.
I love that this dish gives me time to take care of my kids and help with homework while it’s baking. Thanks Bertolli!
Take the dish out of the oven and let it cool for about 10 minutes. Then cut into portions and serve with crusty bread. It’s time to celebrate family time even on a busy week day.
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How fun that you just made a little lasagna! I absolutely love lasagnas and this one looks great!
So happy you like this!! Thanks for visiting Carlee!
Denise,this looks so delicious I had no idea that Bertolli made a porchini mushroom and truffel sauce! I love that and I’ll be looking for it when I go to the store. I love how you jazzed it up too. Mushrooms are a favorite of mine and no one else in my family will eat them, I’ll have to make this for myself!!