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1 package (box) lasagna noodles Boil, drain and set aside
1 large onions, chopped
1 giant clove garlic, chopped
1 green pepper, chopped
1 ½ lbs. Sliced and chopped fresh mushrooms (I usually chop the stems and slice the caps. I also
make it with half regular mushrooms and half Portobello.)
Sauté ingredients in enough olive oil to just cover the bottom of the skillet.
Add to sautéed vegetables:
1 large can tomatoes chopped
1 14 oz. can tomato sauce
2 6 oz. cans tomato paste
1/8 cup sugar (add a little more if you like a sweeter sauce)
Italian seasoning to taste i.e.: parsley, oregano, basil etc
Let simmer on stove at least one hour.
16 oz. cottage cheese
16 oz. ricotta cheese
1 c. grated fresh Parmesan cheese
2 c. grated fresh mozzarella cheese
2 tablespoons parsley
2 tablespoons chives
1 teaspoon salt
½ teaspoon pepper
Mix ingredients well and set aside.
In a large roaster pan layer as follows:
Thin layer of sauce
Thin slices of mozzarella cheese
Repeat process ending with a layer of sauce topped with shredded or sliced mozzarella cheese.
Bake in oven at 350 degrees for 45 minutes. Cool 15 minutes and serve.
That really sounds good to me. Love lasagna *and* mushrooms. You're making me hungry!
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