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Mushroom-Pepper Ragout Lasagna

I recently made Italian Herb Polenta with Mushroom-Pepper Ragout. I had lots of the Mushroom Ragout leftover. I also had some Alfredo Sauce leftover from a previous meal. Then I got thinking of a way to use these ingredients up so there would be no waste. I really do not like food waste.

Then I thought the Spinach-Artichoke Zucchini was so good why not go in that direction. So here is what I came up with for our dinner for tonight.

Because everything has already been cooked previously for other meals this lasagna is just a matter of assembling and baking. I love when I can create something from something else. Lets start layering, but first Preheat your oven to 350 degrees.

For the base spread some Marinara on the bottom of the pan.

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Layer pasta on top of the marinara. I dipped it into the sauce and then flipped it over so that both sides of the sauce were covered in marinara.

Spread Mushroom-Peppers Ragout onto the pasta sheets evenly. Sprinkle nutritional yeast flakes on top of the ragout.

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Layer pasta sheets on top of the ragout and nutritional yeast layer.

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Add another layer of mushroom ragout.

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Add the last layer of pasta sheets. Spoon Alfredo Sauce over noodles so they are completely coated.

Pour marinara on top of Alfredo and swirl the two sauces.

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Sprinkle nutritional yeast flakes on the top of the sauces. Sprinkle vegan cheese shreds on top of the lasagna.

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Bake for about 55 minutes.

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Serve. Eat. Enjoy.

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7 thoughts on “Mushroom-Pepper Ragout Lasagna

    1. Thanks for stopping by. It was a big hit in my house.

    2. It really was so delicious.

  1. Nice recipe

    1. It was very delicious.

  2. This looks delicious and I agree – being able to make a meal out of leftovers is a brilliant time saver and waste saver

    1. Thank you. It was really delicious. I appreciate stopping by.

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