Cook mini lasagna noodles according to package directions. Drain and rinse with cold water; set aside.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Omit beef and replace it with three kinds of mushrooms in this reimagined stroganoff, a perfect entree for meatless Mondays.
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (12-oz.) package Hy-Vee mini lasagna noodles | ||
| 1 (8-oz.) package sliced white mushrooms | ||
| 1 (8-oz.) package whole baby bella mushrooms, sliced | ||
| 1 (5-oz.) package sliced shiitake mushrooms | ||
| 1 medium red onion, cut into thin strips | ||
| 1 tbsp. Gustare Vita olive oil | ||
| 2 tbsp. bottled minced garlic | ||
| 1 tbsp. Italian parsley, chopped; plus additional for garnish | ||
| 1 tbsp. Gustare Vita capers, drained | ||
| 1 tsp. Hy-Vee vanilla extract | ||
| 2 c. baby spinach, tightly packed | ||
| 1 (16-oz.) container Hy-Vee sour cream | ||
| 1 c. Hy-Vee vegetable stock | ||
| 1 tsp. smoked paprika, plus additional for garnish | ||
| Hy-Vee kosher sea salt, to taste | ||
| Hy-Vee black pepper, to taste |
Things To Grab
- Large nonstick skillet
Directions
Heat a large nonstick skillet over high heat. Add white, baby bella and shiitake mushrooms and red onion. Cook for 5 minutes, stirring frequently.
Drizzle mushrooms with olive oil. Add garlic, 1 tablespoon parsley, capers and vanilla. Cook for 3 minutes, stirring frequently.
Stir in spinach, sour cream, vegetable stock and 1 teaspoon smoked paprika. Reduce heat to low.
Stir in lasagna noodles; cook for 3 to 5 minutes or until heated through. Season to taste with salt and pepper. Garnish with additional parsley and smoked paprika, if desired.
Nutrition facts
Servings
424 Calories per serving
Amounts Per Serving
- Total Fat: 16g
- Cholesterol: 50mg
- Sodium: 274mg
- Total Carbohydrates: 56g
- Protein: 15g
Daily Values
0%
Iron 12%
0%
Calcium 11%
0%
Vitamin D 3%
0%
Potassium 11%