8 lasagne noodles
4 tablespoons butter
2 pounds fresh mushrooms, sliced (about 10 cups)
8 ounces mozzarella cheese, thinly sliced
1/2 cup grated Parmesan cheese
3 (8-ounce) cans tomato sauce
12 ounces ricotta or cottage cheese
1/2 teaspoon salt
1/8 teaspoon ground black pepper


1. Preheat oven to 350 degrees F. Cook noodles following package directions; drain and set aside. In large skillet, melt butter; add mushrooms and saute until softened, about 5 minutes. Drain off any mushroom liquid.
2. Butter a 12 x 9 x 2-inch casserole. Cover bottom with 1 can of the tomato sauce. Top with 4 strips of the cooked noodles, overlapping edges slightly. Arrange half of the mozzarella over the noodles and spoon half of the mushrooms over the cheese. In a small bowl, combine 1 can of the tomato sauce with ricotta, salt and black pepper. Spoon half of the cheese and tomato mixture over the mushrooms. Sprinkle with half of the Parmesan. Repeat the entire process, starting again with remain can of tomato sauce. Bake for 30 minutes or until bubbly.
Let the lasagna stand for about 10 minutes before serving to make it easier to slice.
Mushroom Lasagna
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