When I make “Broiled” mushrooms, I like to use the stems to make Pulled mushrooms. Usually I will just eat this with rice, but yesterday I decided to make lasagna instead.
I coated the bottom of the glass baking dish with bottled tomato sauce, then put a layer of dry lasagna, the pulled mushrooms, raw spinach, and marble cheese. Then I put another layer of lasagna sheets on top and put more tomato sauce and marble cheese on top of that. So it’s just a one-layer lasagna because of the amount of mushroom mixture I had on hand.
Here’s a progress shot, next to the tops of the mushrooms, which I had broiled earlier.
I baked that in the oven for about 20 minutes, then added some parmesan cheese on top and baked for another 30.
I can’t for the life of me remember what I put in the sauce for the mushrooms, but the lasagna tasted a little too salty. Other than that it was really delicious, and I’ll definitely be making it again. Speedy would approve 
