****tobello Mushroom Lasagna
... by butterflydog
1, 1 lb. Pkg lasagna noodles, cooked and drained
1 very large container of whole milk Ricotta cheese
3 eggs
2 Tbs. fresh chopped parsley
salt and pepper to taste
1 clove garlic minced
4 cups of grated mozzarella cheese
2 large cans/jars of favorite tomato sauce- bought or homemade
1 lb ****tobello mushrooms.,sliced
1 large onion, thin sliced
few cloves garlic minced
olive oil to sauté
salt and pepper to taste
1 can French fried onions ( topping )
1/2 cup fresh grated parmesan cheese ( divided for topping and for
ricotta cheese filling )
Assemble lasagna in a large aluminum roaster pan.:
Place a thin layer of sauce on bottom of the pan then cover with
lasagna noodles. Carefully spread on ricotta ( which has been mixed
with eggs, garlic, parsley, salt and pepper and a bit of parmesan
cheese ), then evenly sprinkle with some mozzarella cheese and layer
on some mushroom mixture ( sauté mushrooms, onions and garlic in some
olive oil until tender and season to taste ) and then spoon on some
tomato sauce over, keep repeating layers and when ending, top with
mozzarella cheese and sprinkle with the parmesan cheese and evenly
cover with the French fried onions. Bake 350 covered in foil about 1
hour or well heated. Remove foil and let top brown about another 15
minutes.
Let stand 10 minutes before cutting into pieces.
What I do is cool and then chill or freeze.
From freezer to oven: bake 350 1 hour covered and then remove foil
and bake another 30 minutes until hot and browned
Serves 12
Note: you really can make lasagna the way you like it and add the
mushroom filling for a nice change of pace to your recipe.
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