Lazy-agna (Baked Penne)

So I've been thinking about making lasagna for a few days. But, I just did not want to deal with the noodles and all the mess. Here's what I came up with tonight for dinner. I served it with some sweet Italian sausage and crusty bread. My three year old loves to slice the mushrooms using our egg slicer. The boy loved it and went for seconds (the equivalent of a five star rating). My wife complained it was to acidic but I felt it was fine.

Lazy-agna (Baked Penne)
Serves 6
Prep time: 10 minutes
Total Time: 35 minutes

1/2 lbs penne pasta
8-10 mushrooms, sliced
1/2 lbs ricotta cheese, low-fat
1/2 lbs mozzarella cheese shredded
5-6 leaves basil, chopped
1 bottle of your favorite spaghetti sauce

1. Pre-heat oven to 350 F.

2. Cook penne according to package instructions for half the required time. Drain pasta and put in a mixing bowl.

3. In a medium pan heat 1 tbs of olive oil. Add and sweat sliced mushrooms. When mushrooms are done add the ricotta and basil bringing all ingredients up to temperature.

4. Combine and mix mushrooms with the pasta in mixing bowl.

5. Put a thin layer of the mixed pasta in a small casserole dish. Cover pasta with sauce and a light sprinkling of mozzarella. Repeat until casserole dish is filled. Place any remaining mozzarella on top and bake covered for 25 minutes. For the last five minutes set oven to broil. But stay close to make sure the food does not burn.

6. Remove from oven let dish rest for 5-10 minutes before serving.

7. Enjoy.