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Ham And Mushroom Lasagna

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CATEGORY CUISINE TAG YIELD
Eggs, Dairy French 1 Servings

INGREDIENTS

3 T Olive oil
1 Onion, finely chopped
3 1/2 c Button mushrooms, sliced
3 1/2 c Canned Italian peeled
tomatoes drained &
chopped
1/4 c Chopped fresh parsley
Dry white wine, or
substitute apple cider or
white grape juice for
non-alcohol cooking
Salt and freshly ground
pepper to taste
1 lb Fresh lasagna sheets or
packaged lasagna
Toasted fresh bread crumbs
12 oz Unsmoked ham, cut into
strips
8 oz Mozzarella, shredded
2 Hard-boiled eggs, thinly
sliced
8 oz Ricotta
1 Cream of mushroom soup.

INSTRUCTIONS

In a large pan heat oil and gently saute onion until soft. Add
mushrooms and saute briefly. Add tomatoes and parsley. Cook, covered,
for 40 minutes, adding a little wine if the sauce becomes too dry.
Season lightly.  Cook the lasagna sheets, a few at a time, in boiling
salted water  until al dente. Remove with a large flat slotted spoon or
a skimmer  and place on dry tea towels to drain  Preheat oven to 350
degrees  Grease a deep rectangular ovenproof dish and toss bread crumbs
in it  to coat the sides. Discard any surplus.  In a bowl - combine the
ricotta and cream of mushroom soup Add in some  parmisiane cheese if
you want for extra flavor.  Place of layer of pasta over the bottom and
right up the sides. Spoon  in 1/3 of the sauce, cover with a layer of
ham, then 1/3 the  mozzarella , the ricotta/soup blend, and finally one
half of the  sliced egg. Cover these with a layer of pasta, half the
remaining  sauce, and continue with the layers until the last is the
remianing  mozzarella. Fold over th etop any pasta from the sides that
may be  exposed.  Sprinkle with parmisiane cheese and Bake for 30
minutes. Let sit for  3 to 4 minutes in a warm spot serving. Makes an
incredible meal with  a warm loaf of seeded french bread and a caesar
sallad:)  Posted to recipelu-digest Volume 01 Number 556 by Gauldraya
<Gauldraya@aol.com> on Dec 30, 1997

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