luni, 4 februarie 2008

Mushroom Lasagna

Ingredients:


  • 8 strips of oven ready rippled edge lasagna noodles

  • 2 pounds of fresh mushrooms (sliced)

  • 4 tablespoons of butter or margarine

  • 3 cans (8 ounces each) of tomato sauce

  • 1 -500 gram container of ricotta or cottage cheese

  • ½ cup of grated parmesan cheese

  • ½ teaspoon of salt

  • 1/8 teaspoon of ground black pepper and

  • 8 ounces of grated mozzarella cheese



In a large skillet melt the butter and sauté the mushrooms then set aside.
Combine 2 cans (16 ounces) of tomato sauce with ricotta or cottage cheese (which ever you chose), salt and black pepper then set aside.
Cover the bottom of a baking pan with the remaining can of tomato sauce and top with 4 strips of noodles overlapping the edges slightly.
Cover with half of the tomato sauce mixture then cover with a layer of mozzarella cheese.
Cover with a layer of mushrooms and repeat the beginning with noodles and ending with the mushrooms.
After a second layer of everything then cook in the oven for approx. for 45 minutes at 350 degrees.

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