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Рецепт Mixed Mushroom Lasagna With Parmesan Sauce
by Global Cookbook

Mixed Mushroom Lasagna With Parmesan Sauce
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Ингредиенты

  •     Nonstick vegetable oil spray
  • 1 tsp Extra virgin olive oil
  • 1 1/2 Tbsp. Chopped garlic
  • 2 1/2 tsp Dry oregano
  • 1 can (28-ounce) crushed tomatoes
  • 1/3 c. Dry white wine
  • 1 1/2 lb Mixed fresh mushrooms, (such as button, crimini and small stemmed portobello), sliced
  • 12 x Noodles from one 8-oz package no-boil or possibly oven-ready lasagna noodles
  •     Parmesan Sauce
  • 1/4 c. Grated Parmesan cheese

Инструкции

  1. Preheat oven to 425 F. Spray 13x9x2-inch glass baking dish with vegetable oil spray.
  2. Heat 1/2 tsp. oil in large nonstick skillet over medium-high heat. Add in garlic and oregano and stir 30 seconds. Add in crushed tomatoes and wine and bring to boil. Reduce heat and simmer till slightly thickened, about 6 min. Season with salt and pepper. Set tomato sauce aside.
  3. Heat 1/2 tsp. oil in another large nonstick skillet over medium-high heat. Add in mushrooms; saute/fry till mushrooms begin to release juices, about 9 min. Season with salt and pepper. Set aside.
  4. Spread 1/3 c. tomato sauce over bottom of prepared dish. Arrange 3 lasagna noodles crosswise in dish. Spread 3/4 c. Parmesan Sauce over. Arrange 1/3 of mushrooms over sauce. Spoon 1/2 c. tomato sauce over mushrooms. Repeat layering 2 more times. Top with 3 lasagna noodles. Spread remaining Parmesan Sauce over. Drizzle with remaining tomato sauce. Sprinkle with Parmesan cheese.
  5. Cover lasagna with foil. Bake 20 min. Uncover and bake till noodles are tender and top is golden brown, about 25 min longer. Let stand 10 min.
  6. Makes 8 servings.