| 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
A Message from our Provider:
“I have held many things in my hands, and I have lost them all; but whatever I have placed in God’s hands, that, I still possess. #Corrie ten Boom”