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Stouffer's.

Sorry, but if you want good lasagna, you have to make it from scratch, and that takes time.

If you want quick lasagna instead, Stouffer's makes a credible one.

SOOO easy and Yummy I made this the first time my inlaws came to dinner, it's all I could cook, lol. It dosn't call for mushrooms but, you could by sauce that already has it in there or add a small can to the meat and sauce mixture. Good Luck!

1 pound lean ground beef

1 (32 ounce) jar spaghetti sauce

32 ounces ricotta cheese

3 cups shredded mozzarella cheese

2 eggs

1/2 cup grated Parmesan cheese

2 teaspoons dried parsley

salt to taste

ground black pepper to taste

9 lasagna noodles

1/2 cup water

DIRECTIONS

In a large skillet over medium heat brown the ground beef. Drain the grease. Add spaghetti sauce and simmer for 5 minutes.

In a large bowl, mix together the ricotta cheese, 2 cups of the mozzarella cheese, eggs, half of the grated Parmesan cheese, dried parsley, salt and ground black pepper.

To assemble, in the bottom of a 9x13 inch baking dish evenly spread 3/4 cup of the sauce mixture. Cover with 3 uncooked lasagna noodles, 1 3/4 cup of the cheese mixture, and 1/4 cup sauce. Repeat layers twice. Top with 3 noodles, remaining sauce, remaining mozzarella and Parmesan cheese. Add 1/2 water to the edges of the pan. Cover with aluminum foil.

Bake in a preheated 350 degree F(175 degrees C) oven for 45 minutes. Uncover and bake an additional 10 minutes. Let stand 10 minutes before serving.

get canned sauce, canned mushrooms, mozzarella, grated cheese and ricotta. and of course Lasagna noodles.

You do not have to precook your noodles. Layer everything in a pan starting with a layer of sauce and ending with a layer of sauce. Make sure there is an excess of sauce. Put the pan (covered with aluminum foil in a 250 degree oven for 1 hour. Do the fork test to make sure the noodles are cooked, If not, cook some more, When the noodles are soft, you have the world's easiest lasagnaa.

I use the no pre cook lasagna noodles, and cans of spaghetti sauce. SO---just buy the spaghetti sauce with mushrooms, or some cans of mushrooms to add your own. Brown 1 lb of hamburger, mix it with a can of spaghetti sauce. Put a little of this in the bottom of a baking dish, lay lasagna noodles over, add a little more sauce to cover, some mushrooms, and some cheese (I use colby jack and mozzarella), keep layering till out of noodles and sauce. Put sauce over all of this. Put plenty of cheese on top, and put in oven at 350 for about 45 minutes.

No kidding with one of the other posters, the best you will get that's easy is on the back of the Mueller's or Prince or other pasta boxes. I made one recently with Ragu alfredo sauce on top, used a bottled mushroom sauce, added more mushrooms, added Italian sausage. Amazing. The good thing about any lasagna recipe is that you can tailor it to your taste with different meats, using no meat, adding more veggies, more seasoning, etc. Try the Mueller's recipe!

By all means, add mushrooms if you wish...

"Lasagna Santa Cruz" - 6 servings

9 (2"-wide) lasagna noodles

1 (14 1/2 oz.) can Del Monte Mexican-Style Stewed Tomatoes

1 (15 oz.) can tomato sauce

1 (4 oz.) can diced green chiles

1 tbsp. chili powder

2 cloves garlic; minced

2 cups cooked cubed chicken

2 1/2 cups shredded Monterey Jack cheese

Cook noodles according to package directions; drain.

In skillet, combine tomatoes, tomato sauce, chiles, chili powder and garlic. Cook uncovered over medium heat 15 minutes or until thickened, stirring occasionally. Stir in chicken.

Spread thin layer of sauce on bottom of 11x7", 2-quart dish; arrange 3 noodles to cover bottom. Spread 1/3 sauce over noodles; top with 1/3 cheese. Repeat twice.

Bake at 375*, uncovered, 25 minutes or until heated through. Garnish each serving with a dollop of sour cream and chopped cilantro (parsley), if desired.

I found a recipe called Easy Lasagna I...and it includes mushrooms! Bon Appetit...

http://allrecipes.com/Recipe/Easy-Lasagna-I/Detail...

This is my favorite!

1 Can Rotel Tomatoes

1 Can Cream of mushroom soup

1 SMALL package frozen spinach

1 Container mushrooms

Mozzarella cheese and cottage cheese for zing ( A bag of "Italian blend cheese does really good)

Thaw your spinach a bit, squeeze out the water. Chop mushrooms and saute in olive oil and/or butter season. Boil your lasagna.

Put soup, tomatoes, mushrooms and spinach in pan. Mix together.

Layer with cheese and lasagna. Make sure you put some cheese on top.

Bake at 375 until cheese on top is brown.

This is not hard

it does take a little bit of time

but using the easy, no boil lasagne noodles does make it much easier.

LASAGNE WITH ZUCCHINI, RED PEPPER AND MUSHROOMS

Preheat oven to 350 F (180C). 13”x9” (3L) baking dish spray with non-stick vegetable spray

9 lasagne noodles

1 tbsp veg oil

1 ½ tsp crushed garlic

1 c chopped zucchini

1 c onion

1 c diced sweet red pepper

1 c sliced mushrooms

2 c tomato sauce

540 mL (19 oz) crushed tomatoes

1 tsp dried basil

1 tsp dried oregano

1 ½ c 2% cottage cheese

½ c 2% milk

½ c grated Parmesan cheese

8 oz shredded mozzarella cheese

In large nonstick skillet, heat oil; sauté garlic, zucchini, onion, red pepper and mushrooms until softened, approximately 8 minutes.

Add tomatoes, sauce, basil and oregano; cover and simmer for 15 minutes, stirring occasionally. Meanwhile, in food processor, combine cottage cheese, milk, and Parmesan cheese. Set aside. To assemble, arrange 3 noodles in bottom of baking dish.

Pour 1/3 of sauce over top. Pour half of the cheese mixture over top. Repeat layering once. Top with remaining 3 noodles.

Pour remaining sauce over top; sprinkle with mozza cheese.

Bake, uncovered, for 30 minutes or until hot. Let stand for 15 minutes before serving.

Make ahead: Prepare and/or bake up to a day before. The baked lasagna can be reheated in a 350F oven, covered, for 20 minutes.

Tip: Try other vegetables for a change.

This is vegetarian and it is still my favourite lasagne recipe even though I do eat meat.

INGREDIENTS

1 pound lean ground beef

1 (32 ounce) jar spaghetti sauce

32 ounces cottage cheese

3 cups shredded mozzarella cheese

2 eggs

1/2 cup grated Parmesan cheese

2 teaspoons dried parsley

salt to taste

ground black pepper to taste

9 lasagna noodles

1/2 cup water

DIRECTIONS

In a large skillet over medium heat brown the ground beef. Drain the grease. Add spaghetti sauce and simmer for 5 minutes.

In a large bowl, mix together the cottage cheese, 2 cups of the mozzarella cheese, eggs, half of the grated Parmesan cheese, dried parsley, salt and ground black pepper.

To assemble, in the bottom of a 9x13 inch baking dish evenly spread 3/4 cup of the sauce mixture. Cover with 3 uncooked lasagna noodles, 1 3/4 cup of the cheese mixture, and 1/4 cup sauce. Repeat layers twice. Top with 3 noodles, remaining sauce, remaining mozzarella and Parmesan cheese. Add 1/2 water to the edges of the pan. Cover with aluminum foil.

Bake in a preheated 350 degree F(175 degrees C) oven for 45 minutes. Uncover and bake an additional 10 minutes. Let stand 10 minutes before serving.

Just add the mushrooms to the sauce

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