Lasagne with Mushrooms


Prepare the sauce as you wish; it works OK to use jars of commercial sauce. When I do, I add some extra herbs. It's cheaper to make your own.

Microwave the mushrooms for 1 minute on high. They should be cooked and moist, but not floppy. Time depends on the power of the microwave.

Spread a thin layer of tomato sauce on the bottom of a standard 9"x13" (?) bake pan. Put a layer of noodles on the sauce. NB: the noodles should not be cooked. There's no need to buy special "no need to cook these" noodles (a ripoff). Really. Distribute about six rounded teaspoons of ricotta on the noodles. Evenly spread about a handful of mozzarella in the pan. Sprinkle lightly some parmesan/romano blend. Add a thin layer of mushrooms. Cover with a thin layer of sauce. Even out the layer with a wooden spoon; it should all be covered with at least a little sauce. Continue with noodles and layer until near the top of the pan.

The last layer is sauce, then noodles, then mozzarella, then a heavy layer of parmesan/romano.

Bake in a preheated oven at 350F for 40 minutes or until the edges of the top turn dark.

Chill thoroughly. Do not serve immediately.

Reheat in the oven or the microwave (single pieces). Cut into pieces and freeze leftovers; it freezes/microwaves very well.

For passover, the same recipe can be made with matzoh replacing the noodles.

Jeff Goldsmith,, May 1, 1997