• Cooking Time: 70
• Servings: 8-10
• Preparation Time: 30
• 1 lb ground beef
• 2 portabello mushrooms, sliced
• 1 T butter
• 5 oz asiago grated cheese
• 5 oz romano grated cheese
• 1 c shredded mozzarella
• 8 oz low fat ricotta cheese
• 1lb rotini pasta
• 1 can stewed tomatoes, drained and cut into smaller pieces (I just stick a butter knife in can to cut up)
• 1 can tomato sauce

1. brown beef and drain fat
2. add tomato sauce and stewed tomatoes, simmer for 20 minutes
3. Cook pasta as directed in salted water to al dente
4. Combine pasta and tomato sauce mixture
5. Sauté mushrooms in butter
6. Mix cheeses together
7. In 9x12 casserole dish layer half of pasta mixture
8. Place mushrooms in even layer over top
9. Layer cheese over top
10. Repeat layering process
11. Cover with foil and bake at 350 degrees for 1 hour
12. Remove foil and cook under broiler briefly

I came up with this because I didn't have any lasagne noodles, but I wanted the lasagne taste