Lasagne with mushroom & onions
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 9 | 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 |
Directions
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)