| 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 425°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; sauté
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 Appétit February 1998
Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Feb 27,
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