Mushroom Lasagna

[DJ Dubovsky]

OK since I see there are some vegetarians onboard, I think this may do well here. We are not all vegetarians at our house but the taste is so good it doesn't matter. It's the only lasagna I make. It does make an awful lot but I usually cut it up and freeze it for individual meals.

Mushroom Lasagna

Ingredients:
1 package (box) lasagna noodles Boil, drain and set aside

Sauce:
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.

Cheese Mixture:
16 oz. cottage cheese
16 oz. ricotta cheese
1 c. grated fresh Parmesan cheese
2 c. grated fresh mozzarella cheese
2 eggs
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
Lasagna noodles
Cheese mixture
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.

DJ

[Ed_L]

That really sounds good to me. Love lasagna *and* mushrooms. You're making me hungry!

Ed