Lasagne with mushroom & onions

Yield: 12 Servings

Measure Ingredient
9 \N Pieces Lasagne, uncooked
2 tablespoons Vegetable oil
2 cups Sliced mushrooms
1 medium Onion; chopped
29 ounces Spaghetti sauce
¼ cup Red wine
1 teaspoon Salt
½ teaspoon Thyme leaves
½ teaspoon Marjoram leaves
¼ teaspoon Pepper
⅛ teaspoon Garlic powder
1 cup Grated Parmesan cheese
3 cups Shredded mozzarella cheese (part-skim)
2 tablespoons Chopped fresh parsley

Prepare pasta according to package directions; drain.

In a large skillet, heat oil over medium heat; add mushrooms and onion. Cook until onion is tender. Add chicken, tomato puree, wine and seasonings; simmer 10 minutes. In a 9 x 13 x 2-inch pan, layer 3 pieces of the lasagne, ⅓ of the sauce, ⅓ of the Parmesan cheese and ⅓ of the mozzarella cheese. Repeat layers twice. Cover and bake at 350 degrees F for 30 minutes. Uncover, and bake 10 minutes longer.

Sprinkle parsley on top. Let stand 5 minutes before cutting.

Serves 10 to 12

Each serving provides: 261 Calories; 15 g Protein; 21⅕ g Carbohydrates; 12½ g Fat; 25 mg Cholesterol; 772 mg Sodium. Calories from Fat: 43%

Copyright National Pasta Association () (Reprinted with permission)

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