Mushroom Lasagne Recipe

  • 1 pound farmers cheese or mozzarella
  • 1/2 pound ricotta cheese
  • 2 Eggs
  • 1/8 cup Parmesan cheese
  • 1 tablespoon chopped fresh chives
  • 1 tablespoon minced fresh parsley
  • 1/4 teaspoon pepper
  • 1 package lasagna noodles (10 ounce package)
  • 1 cup minced yellow onion
  • 1/4 cup red wine (optional)
  • 1 1/2 pounds brown mushrooms sliced
  • 4 cups spaghetti sauce
In a blender, puree farmers cheese, ricotta, eggs, and parmesan cheese. Stir in chives, parsley and pepper by hand.

Set aside.

Cook lasagna noodles according to package or I use the ones that don't require boiling, its much easier and quicker.

Simmer onion in wine until very soft, keep covered in between stirrings. Add mushrooms to onions and cook until wilted and half the original volume. Drain onion mixture and discard liquid.

Combine cheese mixture and mushroom mixture.

Spread 2 cups of pasta sauce in bottom of 9X13 baking pan

Layer in this order:






Remaining pasta sauce

Top with grated mozzarella cheese.

Bake covered in 375 degrees for one hour, uncover and cook for a few mins longer

Similar Recipes
Smothered Mushroom Burger
Rating of 5 out of 5.0 stars
ground sirloin
olive oil
Famous Mushroom Pot Roast
Rating of 5 out of 5.0 stars
bay leaf
beef roast
cold water
cooking sherry
dry mustard
Spinach and Mushroom Frittata
Rating of 5 out of 5.0 stars
dried Italian seasonings
freshly grated Parmesan cheese
frozen chopped spinach

Mushroom Lasagne Recipe Reviews

There currently aren't any reviews or comments for this recipe. Be the first!
Reproduction in whole or in part without written permission is strictly prohibited.
© Copyright 2014 Tecstra Systems, All Rights Reserved,