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Mushroom Lasagna Recipe
lasagna recipes
This tasty vegetarian lasagna has been my standby recipe for company and pot luck suppers for years, and I always get rave reviews (and an empty dish to take home!) It takes a bit of time and work but it is well worth it! You will never believe from the rich taste that it has no meat in it!
Sauce
1/4 cup chopped onion
1 clove minced garlic
2 Tbsp. olive oil
2 15-oz. cans tomato puree
1/4 cup red wine
1 tsp. oregano
1 tsp. salt
1/2 tsp. sugar
1/8 tsp. pepper
Filling
1 lb. sliced mushrooms
4 Tbsp. butter
1/2 tsp. salt
1/8 tsp. pepper
1 egg, beaten
15 oz. ricotta cheese
6 lasagna noodles, cooked
4 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Directions
Prepare sauce. In large saucepan saute onion and garlic in oil about 5 minutes or until onion is tender. Add remaining ingredients. Simmer, uncovered, 30 minutes. Cool slightly.
To prepare filling, saute mushrooms in butter 5 to 10 minutes or until liquid has evaporated. Sprinkle with salt and pepper and set aside.
Combine egg and ricotta cheese. Blend well. Set aside.
Spoon 1 cup sauce over bottom of 13 x 9 x 2-inch baking pan. Layer one-half each - noodles, ricotta, mozzarella and mushrooms. Cover with half the remaining sauce.
Repeat, ending with sauce. Sprinkle with Parmesan cheese and bake in 350 degree oven for 50 minutes or until top is nicely browned.
Let stand 20 minutes before serving.
Makes 9 servings
From Mushroom Lasagna Recipe back to Vegetarian Recipes
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