Cook mini lasagna noodles according to package directions. Drain and rinse with cold water; set aside.
Omit beef and replace it with three kinds of mushrooms in this reimagined stroganoff, a perfect entree for meatless Mondays.
Servings and Ingredients
|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
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.
Amounts Per Serving
- Total Fat: 16g
- Cholesterol: 50mg
- Sodium: 274mg
- Total Carbohydrates: 56g
- Protein: 15g