Post by chief_cook2 on Jan 28, 2003 10:30:20 GMT -6
Ingredients:
1/2 cup diced red pepper
4 cloves garlic, minced
1 medium yellow onion, diced
Olive oil
1/4-1/3 lb. each Portabella, nutsake, standard white Agaricus, Crimini and Oyster mushrooms.
1 cup light cream or half and half
1/4 cup sherry
1 Tablespoon butter
1 Tablespoon balsamic vinegar
2 eggs
16 oz. Container ricotta cheese
1 lb. Shredded mozzarella
8 oz. Parmesan cheese
1 lb. Precooked, dry lasagna pasta
1 medium tomato, diced
Fresh basil
Procedure:
Preheat oven to 400.
Start peppers, garlic and onion sautéing in olive oil. Slice mushrooms, reserving some long slices of Portabella for garnishing the top.
Chop mushrooms and add to sauté.<br>
When vegetables start to get soft, add cream and sherry. Season with salt and pepper. Reduce until sauce starts to thicken, add butter and Balsamic vinegar.
Reduce until sauce is a thick gravy consistency.
In a bowl beat eggs, add cheeses, reserving 2 oz of the Parmesan. Add a little salt and a good 1/2 teaspoon of pepper.
Spray a 9 x 12 baking pan with vegetable spray. Spread a small amount of mushroom sauce on bottom of pan.
Put a layer of pasta on top of sauce.
Spread 1/3 of cheese mixture on top of pasta, sprinkle a layer of tomatoes and more of the mushroom sauce, alternate layers ending with cheese on top.
Sprinkle Parmesan and arrange reserved Portabella slices on top with a last few sprinkles of tomato and basil.
Cover with foil and bake at 400 for 45 minutes . Allow lasagna to sit 10 minutes before cutting
1/2 cup diced red pepper
4 cloves garlic, minced
1 medium yellow onion, diced
Olive oil
1/4-1/3 lb. each Portabella, nutsake, standard white Agaricus, Crimini and Oyster mushrooms.
1 cup light cream or half and half
1/4 cup sherry
1 Tablespoon butter
1 Tablespoon balsamic vinegar
2 eggs
16 oz. Container ricotta cheese
1 lb. Shredded mozzarella
8 oz. Parmesan cheese
1 lb. Precooked, dry lasagna pasta
1 medium tomato, diced
Fresh basil
Procedure:
Preheat oven to 400.
Start peppers, garlic and onion sautéing in olive oil. Slice mushrooms, reserving some long slices of Portabella for garnishing the top.
Chop mushrooms and add to sauté.<br>
When vegetables start to get soft, add cream and sherry. Season with salt and pepper. Reduce until sauce starts to thicken, add butter and Balsamic vinegar.
Reduce until sauce is a thick gravy consistency.
In a bowl beat eggs, add cheeses, reserving 2 oz of the Parmesan. Add a little salt and a good 1/2 teaspoon of pepper.
Spray a 9 x 12 baking pan with vegetable spray. Spread a small amount of mushroom sauce on bottom of pan.
Put a layer of pasta on top of sauce.
Spread 1/3 of cheese mixture on top of pasta, sprinkle a layer of tomatoes and more of the mushroom sauce, alternate layers ending with cheese on top.
Sprinkle Parmesan and arrange reserved Portabella slices on top with a last few sprinkles of tomato and basil.
Cover with foil and bake at 400 for 45 minutes . Allow lasagna to sit 10 minutes before cutting