For mushrooms

  • 227 g sliced white mushrooms
  • 1 teaspoon butter
  • 1 teaspoon olive oil
  • 1 garlic clove, smashed
  • ¼ teaspoon salt
  • 1/8 teaspoon red pepper flakes

For lasagna

  • 8 lasagna noodles, cooked as package directs, drained
  • 738 g  jar marinara sauce
  • 450 g  container ricotta cheese
  • ½ cup grated Parmesan cheese
  • 1 egg, beaten
  • 2 tablespoons chopped fresh parsley
  • 1 cup chopped California  walnuts, toasted (bake 8-10 minutes at 177°C)
  • 1 cup cooked mushrooms


  1. To prepare mushrooms, melt butter and oil in a large skillet, over medium heat, add mushrooms, garlic, salt and red pepper flakes. Stir occasionally, cook 10 -12 minutes, until mushrooms are softened and browned and set aside to cool.
  2.  Preheat oven to 177°C, add a spoon marinara sauce into 12 x 7-inch baking dish, reserving 1 cup sauce.
  3. In medium bowl, stir together ricotta, parmesan, egg and parsley and Scoop a gallon-sized plastic bag clip off corner of bag.
  4. Lay lasagna noodles out flat, and squeeze cheese mixture down center of each lasagna strip layer mushrooms over cheese and sprinkle walnuts over mushrooms.
  5. Carefully roll up noodles and place seam-side down in baking dish.
  6. Top with remaining sauce and bake for 35 minutes, until heated through.