Yield: 6 folks
|2 tablespoons||Olive oil =OR=-|
|2 tablespoons||Vegetable oil;|
|1 clove||Garlic; whole|
|1 large||Onion; sliced in the round|
|3 cups||Mushrooms stems; minced =OR=-|
|3 cups||Whole mushrooms cut small|
|1 can||#3 hard-packed tomatoes 4 cups|
|2 tablespoons||Tomato paste; with equal amount of boiling water|
|Salt & pepper to taste;|
|2 cups||Cheese; grated parmesam preferably|
This is a three step recipe. Frist, make a sauce thus: In a deep saucepan, heat oil and in it brown garlic and onion. Remove or not as you wish. In the oil brown the mushrooms, remove, and put aside.
To the oil add tomatoes and cook very slowly for 1 hour or until pulp has broken completely. Add tomato paste mixed with water and cook 15 minutes longer. The sauce is now ready. Second: Boil lasagna in salted water for 8 minutes. Wash under running cold water and leave soaking in water. Third: Cover the bottom of a baking dish with some of the sauce. Over this place place a layer of drained lasagne.
Cover this with sauce. Over this place a layer of drained lasagna.
Cover this with sauce and prinkle with cheese. Bake in a 350 degrees oven for 30 minutes. I had some extra seasnonings....Next time I will put some LOW_FAT COTTATE CHEESE and some sort of meats, maybe.
Source: The Mushroom Cook Book by Garibaldi M. Lappolla Brought to you and yours via Nancy O'Brion and her Meal-Master.
Submitted By NANCY O'BRION On 10-28-94