Omit beef and replace it with three kinds of mushrooms in this reimagined stroganoff, a perfect entree for meatless Mondays.

Mushroom Stroganoff

Cook mini lasagna noodles according to package directions. Drain and rinse with cold water; set aside.

Heat a large nonstick skillet over high heat. Add white, baby bella and shiitake mushrooms and red onion. Cook for 5 minutes, stirring frequently.

Drizzle mushrooms with olive oil. Add garlic, 1 tablespoon parsley, capers and vanilla. Cook for 3 minutes, stirring frequently.

Stir in spinach, sour cream, vegetable stock and 1 teaspoon smoked paprika. Reduce heat to low.

Stir in lasagna noodles; cook for 3 to 5 minutes or until heated through. Season to taste with salt and pepper. Garnish with additional parsley and smoked paprika, if desired.