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Truffle Mushroom Lasagna

Truffle Mushroom Lasagna

Prep time: 40-45 minutes

NEW from the Test Kitchen! This lasagna features a combo of oyster, maitake, and sliced cremini mushrooms in a creamy mushroom béchamel sauce. With mozzarella + Parmesan cheese, and a panko crust!

(Pro tip: Your 2-lb. tin of lasagna can be frozen for Future You.

In your bag

  • Your truffle mushroom lasagna!

At home

  • Sheet pan and aluminum foil

Remove lid and cover tin with foil. Place tin on a sheet pan and bake at 375F for 30 minutes. Carefully remove foil and bake for 10-15 minutes more, or until breadcrumbs are browned and cheese is bubbly! If cooking from frozen - thaw for 24 hours in the fridge and follow heating instructions.

That’s it! #Dinnersolved, dinner served.

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