Recipe - Mixed-Mushroom Lasagna With Parmesan Sauce

Nonstick vegetable oil spray
1 teaspoon Olive oil
1 One half tablespoon Minced garlic
2 One half teaspoon Dried oregano
1 cn (28oz) crushed tomatoes
1/3 cup Dry white wine
1 One half pound Mixed fresh mushrooms; (such
as button, crimini and
small stemmed portobello),
cut or sliced up
12 Noodles from one 8ounce
package noboil or
ovenready lasagna noodles
Parmesan Sauce
One fourth cup Grated Parmesan cheese

Preheat oven to 425°F. Spray 13x9x2inch glass baking dish with vegetable
oil spray.

Heat One half teaspoon oil in large nonstick skillet over mediumhigh heat. Add
garlic and oregano and stir 30 seconds. Add crushed tomatoes and wine and
bring to boil. Reduce heat and simmer until slightly thickened, about 6
minutes. Season with salt and pepper. Set tomato sauce aside.

Heat One half teaspoon oil in another large nonstick skillet over mediumhigh
heat. Add mushrooms; sauté until mushrooms begin to release juices, about 9
minutes. Season with salt and pepper. Set aside.

Spread 1/3 cup tomato sauce over bottom of prepared dish. Arrange 3 lasagna
noodles crosswise in dish. Spread Three fourths cup Parmesan Sauce over. Arrange 1/3
of mushrooms over sauce. Spoon One half cup tomato sauce over mushrooms. Repeat
layering 2 more times. Top with 3 lasagna noodles. Spread remaining
Parmesan Sauce over. Drizzle with remaining tomato sauce. Sprinkle with
Parmesan cheese.

Cover lasagna with foil. Bake 20 minutes. Uncover and bake until noodles
are tender and top is golden, about 25 minutes longer. Let stand 10
minutes.

Makes 8 servings.

Bon Appétit February 1998

Posted to recipeludigest by Sandy sandysno@pctech.net on Feb 27, 1998