Cheesy Mushroom and Sun-dried Tomato Lasagna

It has been awhile! Last week was pretty crazy. I cooked Sunday and Monday from the meal plan..Sunday I posted. Monday was a repeat. Tuesday I had an impromptu date night with the hubby. Wednesday I pan sauteed some chicken thighs. The girls ate them with leftover mac and cheese and corn, and I added mine to my leftover pasta from Tuesday’s date night (angel hair with artichokes, tomatoes, and capers).

Thursday was Chinese night; delivery and wine with one of my BFF’S from college. We try to get together at least once or twice a month. Last night the family went out for Mexican. I got 2 things; a veggie quesadilla loaded with mushrooms, peppers, squash, and onions and a cheese stuffed poblano. Oh, and a giant margarita!


Tonight it is just the me and my little girls. I had planned on making this for myself on Tuesday.  Since I already had the ingredients in my pantry, I thought I would go ahead and make it tonight instead of just eating cereal. This is a super easy throw together meal!

Cheesy Mushroom and Sun-dried Tomato Lasagna


1/2 box of no bake lasagna noodles

1 jar Alfredo sauce

1 jar sun-dried tomato pesto

1 container sliced tomatoes

1 large pouch of shredded Italian cheese


Take a Pyrex and spray the bottom. Put a layer of Alfredo sauce and a tablespoon of sun-dried tomato pesto. Add pasta, another layer of Alfredo sauce, a tablespoon of sun-dried tomato pesto and a handful of mushrooms and shredded cheese. Repeat the process until you run out of room.  Bake at 350 for 30 minutes or until top is bubble and golden brown. 011 012

Kid approved! Excuse Katie’s eye…she had a bit of a fight with a bookshelf on Thursday. Her eye looks much better..014

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