8 oz cleaned, sliced button mushrooms
1 Tbls butter
1 Tbls olive oil
1/2 lb. ground chuck (sometimes I use 1/2 hamburger, 1/2 ground pork or sausage)
1 tsp. minced garlic
1 tsp. crushed dry oregano
1 tsp. crushed dry basil
1 14.5 oz can petite diced tomatoes*
1 14.5 oz can tomato sauce
1 8 oz can tomato sauce**

*when buying tomatoes or tomato sauce for this I will always buy Italian style or with roasted garlic or whatever if it is available

**if you are using boiled lasagna noodles - you won't need this extra can of sauce.

1 15 oz container ricotta cheese
1/3 cup grated Parmesan cheese
1 egg

1 box Barilla no boil lasagna noodles (these are my favorite - if you are a lasagna purist - excuse my laziness)

1 cup shredded mozzarella cheese


for sauce:
Saute mushrooms in butter and olive oil in large skillet until slightly brown then remove from pan into a bowl. Cook hamburger meat with garlic and spices until completely cooked. Add canned tomatoes/sauce and the mushrooms back into the pan. You can turn the fire off at this point - there is no need to simmer the sauce, it is actually easier to work with when it has cooled off a bit.

Make filling by combining ricotta and Parmesan cheeses with the egg in a small mixing bowl.

Begin the layering with a small scoop of sauce along the bottom of a 9 x 13 pan, followed by three sheets of lasagna noodles. Continuing layering sauce and noodles two more times and then make a layer of noodles with all of the cheese filling covering it. Put next layer of noodles directly on top of cheese filling followed by sauce, noodles etc... The last layer should have sauce on top. Sprinkle the mozzarella cheese over the last layer of sauce and bake at 350 degrees for 35 minutes. If you don't like the cheese on top browned you can cover with foil sprayed with Pam.


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