No announcement yet.

Mushroom Lasagna

  • Filter
  • Time
  • Show
Clear All
new posts

  • 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

    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.

    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.


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



    Related Topics


    • T Paul
      Easy Peach Cobbler Recipe
      by T Paul
      Peach Cobbler

      1 stick butter or margarine
      1 cup sugar
      1 cup self rising flour
      1 cup milk (1/2 cup if you use can peaches and their juice)
      2 tablespoon lemon juice
      1/2 teaspoon almond extract
      29 oz can sliced peaches

      1. preheat...
      03-04-2002, 07:33 AM
    • Ed_L
      Broccoli soup (no meat, but chix broth)
      by Ed_L
      I didn't know if this should go in the vegetarian thread or not, so I'll post it here. I know a President who wouldn't like it, but he can't tell me it's no good!

      Cream of Broccoli Soup:

      Making the roux:
      Melt 2 tablespoons butter in sauce pan.
      Add 2 tablespoons...
      08-11-2002, 08:52 PM
    • Ed_L
      Mexican Pizza
      by Ed_L
      If you have a breadmaker, take the pizza recipe and substitute 1/4 cup cornmeal for 1/4 cup flour.

      1 lb. ground chuck
      1 small onion chopped
      1 - 16 oz. can refried beans
      1 1/4 cup chunky medium salsa
      2 - 4 oz. cans diced green chiles, drained...
      04-27-2002, 04:27 PM
    • DJ Dubovsky
      Tex Mex Chili
      by DJ Dubovsky
      This is a recipe I was introduced to by a neighbor when I was pregnant. I had just eaten supper but as a kind gesture for his labor, I aggreed to a small bowl as a taste test.
      Well, 5 bowls later and bursting at the seams, I decided to take home the recipe. Which I did and made some the next...
      06-05-2002, 06:17 PM
    • Ed_L
      Stromboli recipe
      by Ed_L
      Everyone has a cookbook -- why shouldn't we? (This coming from a guy who knows how to burn water) . My wife is a good cook, but she doesn't use recipes most of the time. So I won't be able to give recipes except for the ones I find in her cookbooks after I wipe the dust off of them. If you have...
      02-23-2002, 08:44 AM