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

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