- 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.
