Hands On:

20 minutes

Total Time:

30 minutes

Serves:

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 cups baby spinach, tightly packed
1 (16-oz.) container Hy-Vee sour cream
1 cup 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

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Preparation

Cook mini lasagna noodles according to package directions. Drain and rinse with cold water; set aside.

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.

Nutrition Facts

Serves: 6

Amount Per Serving
Calories:		424
% Daily Value*
Total Fat: 16g		21%
	Saturated Fat: 9g
	Trans Fat: 0g
Cholesterol: 50mg		17%
Sodium: 274mg		12%
Total Carbohydrate: 56g		20%
	Dietary Fiber: 5g	18%
	Sugars: 6g	12%
Protein: 15g		30%