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Title: Wild Mushroom Lasagna Categories: None Yield: 1 Servings 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!) 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 |