Ingredients

• 1 Tbsp extra virgin olive oil
• 1 Lb 96% lean ground beef
• 8 Oz H‑E‑B Sliced Shiitake Mushrooms, drained
• 27 Lb H‑E‑B Marinara Sauce
• 8 Oz Italian cheese blend, shredded
• 15 Oz ricotta cheese
• 9 gluten-free noodles

Directions

1. eat oven to 375°F.

2. Spray 9-x-13-inch microwave safe baking dish with non-stick cooking spray and set aside.

3. Heat medium skillet over medium high heat for 3 minutes. Add olive oil and ground beef breaking up with a fork, until no longer pink. Drain grease.

4. Combine beef, mushrooms, peppers, and marinara sauce in large bowl; set aside.

5. Combine Italian and ricotta cheese in bowl and set aside.

6. Spread 1-cup sauce mixture in prepared baking pan. Top with 3 lasagna noodles, 2 cups meat sauce mixture and 1 1/2-cups cheese mixture. Repeat one more layer and top with 3 no-boil lasagna noodles and remaining sauce and cheese.

7. Cover lasagna with plastic wrap and heat in microwave on high heat for 10 minutes.

8. Remove plastic wrap and bake on center oven rack for 1 hour or until lasagna is bubbling in center and cheese is melted.

9. Cool 10 minutes before cutting and serving.

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