Layered with hearty meat sauce, creamy ricotta, and perfectly cooked pasta, this Italian-American lasagna is the ultimate comfort dish. Baked to bubbly perfection, it’s a timeless family ...

This recipe for potato and mushroom lasagna is a perfect choice! Layered with creamy potatoes, savory mushrooms, and a rich tomato sauce, this dish is simple to make and packed with flavor.

Add mushrooms and cook, without stirring, until starting to brown, about 4 minutes. Season with ½ teaspoon salt and cook, stirring occasionally, until golden brown, about 4 minutes. Transfer ½ ...

Return the mushrooms to the saucepan and stir over moderate heat until hot, 2 minutes. Add the Marsala and cook until evaporated, 5 minutes. Pour in 2 cups of the chicken stock and simmer over ...

Remove the white sauce from the heat and season with salt, pepper and the nutmeg. Preheat the oven to 375°. In a large pot of boiling salted water, cook the lasagna noodles until al dente, 8 to ...

Preheat oven to 375F. Heat a large nonstick skillet over-medium high heat; add oil, onions, garlic, mushrooms, basil, oregano, red pepper flakes, and ¼ tsp salt. sauté about 3-4 minutes, or ...

½ rotisserie chicken, about 2 ½ cups shredded. 12 no-boil lasagna noodles. ¾ pound of sliced cremini mushrooms, wiped clean and thinly sliced. 3 cloves of garlic, minced ...