Mixed-mushroom Lasagna With Parmesan Sauce

For my part, my soul is like a hungry and thirsty child; and I need His love and consolation for my refreshment. I am a wandering and lost sheep; and I need Him as a good and faithful shepherd. My soul is like a frightened dove pursued by the hawk; and I need His wounds for a refuge. I am a feeble vine; and I need His cross to lay hold of, and to wind myself about. I am a sinner, and I need His righteousness. I am naked and bare; and I need His holiness and innocence for a covering. I am ignorant, and I need His teaching; simple and foolish, and I need the guidance of His Holy Spirit. In no situation, and at no time, can I do without Him. Do I pray? He must prompt, and intercede for me. Am I arraigned by Satan at the divine tribunal. He must be my Advocate. Am I in affliction? He must be my Helper. Am I persecuted by the world? He must defend me. When I am forsaken, He must be my support; when I am dying, my life; when moldering in the grave, my Resurrection. Well, then, I will rather part with all the world, and all that it contains, than with Thee, my Savior.

Gotthold Lessing

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy			1	Servings

INGREDIENTS

		Nonstick vegetable oil spray
1	t	Olive oil
1 1/2	T	Minced garlic
2 1/2	t	Dried oregano
1		28-oz crushed tomatoes
1/3	c	Dry white wine
1 1/2	lb	Mixed fresh mushrooms, such
		as button crimini and
		small stemmed
		portobello
		sliced
12		Noodles from one 8-ounce
		package no-boil or
		oven-ready lasagna
		noodles
		Parmesan Sauce
1/4	c	Grated Parmesan cheese

INSTRUCTIONS

1998    
Preheat oven to 425Â°F. Spray 13x9x2-inch glass baking dish with
vegetable oil spray.  Heat 1/2 teaspoon oil in large nonstick skillet
over medium-high  heat. Add garlic and oregano and stir 30 seconds. Add
crushed  tomatoes and wine and bring to boil. Reduce heat and simmer
until  slightly thickened, about 6 minutes. Season with salt and
pepper. Set  tomato sauce aside.  Heat 1/2 teaspoon oil in another
large nonstick skillet over  medium-high heat. Add mushrooms; sautÃ©
until mushrooms begin to  release juices, about 9 minutes. Season with
salt and pepper. Set  aside.  Spread 1/3 cup tomato sauce over bottom
of prepared dish. Arrange 3  lasagna noodles crosswise in dish. Spread
3/4 cup Parmesan Sauce  over. Arrange 1/3 of mushrooms over sauce.
Spoon 1/2 cup tomato sauce  over mushrooms. Repeat layering 2 more
times. Top with 3 lasagna  noodles. Spread remaining Parmesan Sauce
over. Drizzle with remaining  tomato sauce. Sprinkle with Parmesan
cheese.  Cover lasagna with foil. Bake 20 minutes. Uncover and bake
until  noodles are tender and top is golden, about 25 minutes longer.
Let  stand 10 minutes.  Makes 8 servings.  Bon AppÃ©tit February 1998
Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Feb 27,

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