Name: Wild Mushroom Lasagna
Ingredients: 3 tb Butter; 1 c Onion, diced small; 1 pk (12 oz.) button mushrooms, diced; 1 pk (.88 oz) dried mushrooms rehydrated and chopped (reserve liquid) (I use two pkgs. of buttons total); 2 Cloves garlic, minced; 1/3 c Marsala wine; 2 tb Fresh basil, chopped; Salt and pepper to taste; 2 lb Ricotta cheese (I use no-fat); 2 Eggs (I use the whites only); 2 c Shredded mozzarella, divided; 1/2 c Grated parmesan; 1/2 c Chopped parsley; 4 c Prepared tomato sauce (I cheat and use chunky spagetti sauce); Lasagna noodles (I put mine in without boiling first and add an extra can of tomato sauce works out great!)

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs			1	Servings

INGREDIENTS

3	tb	Butter
1	c	Onion, diced small
1	pk	(12 oz.) button mushrooms, diced
1	pk	(.88 oz) dried mushrooms rehydrated and chopped (reserve liquid) (I use two pkgs. of buttons total)
2		Cloves garlic, minced
1/3	c	Marsala wine
2	tb	Fresh basil, chopped
		Salt and pepper to taste
2	lb	Ricotta cheese (I use no-fat)
2		Eggs (I use the whites only)
2	c	Shredded mozzarella, divided
1/2	c	Grated parmesan
1/2	c	Chopped parsley
4	c	Prepared tomato sauce (I cheat and use chunky spagetti sauce)
		Lasagna noodles (I put mine in without boiling first and add an extra can of tomato sauce works out great!)

INSTRUCTIONS

Preheat oven to 350F.
In a sauge pan, melt butter. Saute onions for 1-2 minutes until
translucent. add mushrooms nad garlic, continue cooking for 3-4 minutes,
until golden. Deglaze pan with wine and reserved mushroom liquid (I just
add alittle more wine/water instead when using the button mushrooms). Cook
until liquid is reduced. Stir in basil and season with salt and pepper.
In a large bowl, combine ricotta, eggs, 1 cup mozzarella, parmesan and
parsley, reserve.
Spray a 9x13 inch pan wit non-stick cooking spray. Place 1 cup tomato sauce
on the bottom of the pan. Lay 3 noodles on top of the sauce. Top with 1/2
the mushroom mixture and 1/2 the cheese mixture and 1 cup of sauce. Repeat
with remaining ingredients. Finish with pasta, 1 cup of sauce sprinkle 1
cup of mozzarella over the top.
Loosely cover and bake in preheated oven for 35-40 minutes. Remove cover
and bake for 10 minutes, until golden and bubbly. Cool 10 minutes to set
before cutting. Posted to TNT - Prodigy's Recipe Exchange Newsletter by
Nick & Michaele Potter <potter@telebyte.com> on May 07, 1997

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