Recipe - Ham And Mushroom Pate

3 tablespoon Olive oil
1 small Onion; finely chopped
3 One half cup Button mushrooms; cut or sliced up
3 One half cup Canned Italian peeled
tomatoes; drained & chopped
One fourth cup Chopped fresh parsley
Dry white wine; (or
substitute apple cider or
white grape juice for
nonalcohol cooking)
Salt and freshly ground
pepper; (to taste)
1 pound Fresh lasagna sheets or
packaged lasagna
Toasted fresh bread crumbs
12 ounce Unsmoked ham; cut into
strips
8 ounce Mozzarella; shredded
2 Hardboiled eggs; thinly
cut or sliced up
8 ounce Ricotta
1 cn Cream of mushroom soup.

In a large pan heat oil and gently saute onion until soft. Add mushrooms
and saute briefly. Add tomatoes and parsley. Cook, covered, for 40 minutes,
adding a little wine if the sauce becomes too dry. Season lightly.

Cook the lasagna sheets, a few at a time, in boiling salted water until al
dente. Remove with a large flat slotted spoon or a skimmer and place on dry
tea towels to drain

Preheat oven to 350 degrees

Grease a deep rectangular ovenproof dish and toss bread crumbs in it to
coat the sides. Discard any surplus.

In a bowl combine the ricotta and cream of mushroom soup Add in some
parmisiane cheese if you want for extra flavor.

Place of layer of pasta over the bottom and right up the sides. Spoon in
1/3 of the sauce, cover with a layer of ham, then 1/3 the mozzarella , the
ricotta/soup blend, and finally one half of the cut or sliced up egg. Cover these
with a layer of pasta, half the remaining sauce, and continue with the
layers until the last is the remianing mozzarella. Fold over th etop any
pasta from the sides that may be exposed.

Sprinkle with parmisiane cheese and Bake for 30 minutes. Let sit for 3 to 4
minutes in a warm spot serving. Makes an incredible meal with a warm loaf
of seeded french bread and a caesar sallad:)

Posted to recipeludigest Volume 01 Number 556 by Gauldraya
Gauldraya@aol.com on Dec 30, 1997