Yield: 12 Servings
|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|
|½ teaspoon||Thyme leaves|
|½ teaspoon||Marjoram leaves|
|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)