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Mushroom Potato Lasagna

Mushroom Potato Lasagna I love the fresh dill in this recipe! You can still have a great dish using dry dill (just use half as much), but fresh dill in this dish is the kicker.

Serves 6.


  • 9 lasagna noodles (about 8-9 oz)
  • 1 Tbsp butter or olive oil
  • 5 oz Portobello mushrooms, chopped
  • 1 small onion, chopped
  • 6 oz MorningStar Farms Griller crumbles or similar
  • 1-10 oz can condensed cream of mushroom soup
  • 1 Tbsp vegetarian mushroom flavor stir-fry sauce
  • 1/8 tsp black pepper
  • 3 medium red potatoes, peeled, very thinly sliced
  • 2 c marinara sauce or pasta sauce
  • 3 Tbsp fresh dill, minced (divided use)
  • 6 oz mild cheddar cheese, shredded


  1. Cook noodles according to package directions (or use oven-ready noodles)
  2. In a heavy skillet on medium heat, melt the butter. Add mushrooms and onions and saute 3-4 minutes. Stir in the Griller Crumbles and saute another 3 minutes.
  3. Pour in the condensed mushroom soup, stir fry sauce, and black pepper. Remove from heat and set aside.
  4. Preheat the oven to 350 degrees F.
  5. Into a 13 x 9 x 2 inch lasagna pan, pour a spoonful of the marinara sauce and spread thinly.
  6. Add three noodles side by side.
  7. In a large bowl, mix the potato slices with the remaining marinara sauce and 2 tablespoons of the fresh dill. Toss until all potato slices are well coated. Layer half of the potatoes over the noodles.
  8. Add a second layer of noodles, followed by all of the mushroom mixture.
  9. Sprinkle half of the cheddar cheese on top, followed by a third layer of noodles.
  10. Spread the remaining potatoes/marinara sauce evenly on top.
  11. Sprinkle with remaining cheese and cover with tin foil. Bake 30 minutes. Remove foil and bake another 20 minutes, or until the potatoes are fork tender. Allow to stand 10-15 minutes before sprinkling with the remaining tablespoon of dill and serving.

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