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  • Mushroom Lasagna

    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

  • #2
    That really sounds good to me. Love lasagna *and* mushrooms. You're making me hungry!

    Ed

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