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1 1/4 C ricotta cheese

1 egg

3/4 tsp salt

1 -  8 oz package sliced Portobello mushroom caps

1 small onion, chopped

3 TBS olive oil

2 cloves garlic, minced

1 tsp freshly ground black pepper

5 large plum tomatoes, quartered

1 - 14 oz can Italian-style stewed tomatoes

2 tsp dried oregano

9 lasagna noodles, uncooked

8 oz shredded mozzarella cheese

2/3 C grated Parmesan cheese

 

 

1. Preheat oven to 375 degrees. In small bowl, blend ricotta, egg and 1/4 tsp salt. Set aside.

    

2. In 4 Quart Casserole, toss mushrooms, 2 TBS olive oil, onion, garlic, 1/2 tsp salt and 1 tsp pepper. Bake, uncovered 10 min. Add plum tomato. Bake 5 min.

    

3. Put casserole mix into large bowl with canned tomatoes, 2/3 C water and oregano.

    

4. Add last 1 TBS oil to casserole. Evenly layer in this order: half mushroom-tomato sauce, 3 dry lasagna noodles, ALL ricotta, half mozzarella, half Parmesan, 3 more noodles, add remaining sauce, last 3 noodles (press down) and last half of mozzarella and Parmesan.

    

5. Cover and bake 35 min. Uncover. Bake 15 min. more. Remove from oven. Let stand 10 min. before serving.

 

NOTE: You can make this in two batches in 2-quart casserole by breaking lasagna noodle in half when assembling.