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Main dishes

Easy Lasagna with Mushrooms & White Sauce

photo by:kraft
This easy-to-make mushroom lover's lasagna is made with chopped onions, sliced mushrooms, cream of mushroom soup and mozzarella and Parmesan cheeses.
20 min
50 min
8 servings

What You Need

Tbsp.  oil
 onion, chopped
lb.  sliced fresh mushrooms
cans  (10-3/4 oz.) reduced-fat reduced-sodium condensed cream of mushroom soup
cups  water
cup  KRAFT Grated Parmesan Cheese
cups  KRAFT Shredded Mozzarella Cheese, divided
 oven-ready lasagna noodles

Make It

HEAT oven to 400°F.

HEAT oil in large skillet on medium heat. Add onions and mushrooms; cook and stir 5 min. or until vegetables are tender. Stir in condensed soup, water, Parmesan and 1 cup mozzarella.

SPREAD 1/4 of the vegetable mixture onto bottom of 13x9-inch pan; top with 3 noodles. Repeat layers twice; cover with remaining vegetable mixture. Sprinkle with remaining mozzarella.

BAKE 30 min. or until heated through.

Kraft Kitchens Tips

Make Ahead
Freeze baked lasagna in single-serve portions in small freezer-weight plastic bags or containers for a quick meal.
How to Reheat Frozen Lasagna
To reheat frozen single-serve portions, place on microwavable plate; microwave on HIGH 5 min. Let stand 1 to 2 min. before serving. For larger portions, thaw in refrigerator overnight. Place in a 350°F-oven to bake until heated through (when a knife inserted into the center for 10 sec. feels warm to the touch.)
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