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home > recipes > vegetables > portobello mushroom lasagna
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 Portobello mushrooms.,sliced 1 large onion, thin sliced few cloves garlic minced olive oil to saute 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 ( saute 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.

Portobello Mushroom Lasagna


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keyword: portobello
keyword: mushroom
keyword: lasagna
ethnicity: italian
recipes for vegetables
recipes by butterflydog
Email Address:
(posted January 22, 2008)

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 Portobello mushrooms.,sliced
1 large
onion,
thin sliced
few cloves
garlic minced
olive oil to saute
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 ( saute 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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