Stuffed Manicotti

1 (12 oz.) package no-boil lasagna noodles

1½ cups mushrooms, chopped

1 small yellow onion, diced

1 tsp. olive oil

2 tsp. fresh minced garlic

1 tsp. kosher salt

½ tsp. black pepper

1 egg

2 cups ricotta cheese

2 cups shredded mozzarella cheese, divided

½ cup Parmesan cheese

2 (8 oz.) cans diced tomatoes

1 tsp. oregano

1 tsp. basil

2 packets Splenda

Pinch of kosher salt

Pinch of black pepper

 Preheat oven to 375 degrees Fahrenheit, and grease a 9″ x 13″ baking dish.

 In a skillet, heat olive oil, and sauté mushrooms and onion until tender. In a large mixing bowl, mix the mushrooms, onion, garlic, salt, pepper, and eggs. Add ricotta cheese, 1 cup mozzarella cheese, and Parmesan cheese. Blend well.

 In a separate mixing bowl, combine the diced tomatoes, oregano, basil, kosher salt, black pepper, and Splenda.

In a bowl filled with hot water, dip approximately 4 lasagna noodles and let them sit for 2 minutes or until they have softened. Lay them out one at a time, placing a large dollop of the ricotta mixture on one end, and then roll them to form the manicotti shape. Pour a little tomato sauce on the bottom of your pan and then lay the rolled manicotti seam down in the pan. Then pour the tomato mixture over the top of manicotti and sprinkle the rest of the mozzarella cheese as the final layer over the whole dish. Place in oven and bake uncovered for 15 to 20 minutes, or until the cheese has melted and browned slightly.