Ingredients

6 sheets lasagna 1/3 cup (75 mL) extra-virgin olive oil 2 shallots, sliced 2 cloves Ontario Garlic, minced 12 oz (375 g) mixed Ontario Mushrooms (crimini, shiitake, oyster and white button - remove woody stems from shiitake mushrooms), thickly sliced 2 tbsp (25 mL) balsamic vinegar 8 Ontario Greenhouse Cherry Tomatoes, quartered 1/2 tsp (2 mL) dried basil Salt and freshly grated black pepper 1/3 cup (75 mL) chopped fresh parsley 12 curls freshly shaved Asiago or Parmesan cheese

Description

Cook Pasta In Boiling Water Until Tender. Meanwhile, In Large Nonstick Skillet, Heat 1/4 Cup (50 ML) Of The Oil Over Medium-high Heat. Add Shallots, Garlic And Mushrooms; Cook For 2 To 3 Minutes Or Until Slightly Softened. Stir In Vinegar

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