Portobello Mushroom Lasagna

submitted by butterflydog

1, 1 lb. Pkg lasagna noodles, cooked and drained
1 very large container of whole milk Ricotta cheese
3 eggs
2 Tbsp fresh chopped parsley
salt and pepper to taste
1 clove garlic minced
4 cups of grated mozzarella cheese
2 large cans/jars of favorite tomato sauce- bought or homemade
1 lb Portobello mushrooms.,sliced
1 large onion, thin sliced
few cloves garlic minced
olive oil to sauté
salt and pepper to taste
1 can French fried onions ( topping )
1/2 cup fresh grated parmesan cheese ( divided for topping and for ricotta
cheese filling )
Assemble lasagna in a large aluminum roaster pan.:

Place a thin layer of sauce on bottom of the pan then cover with lasagna
noodles. Carefully spread on ricotta ( which has been mixed with eggs,
garlic, parsley, salt and pepper and a bit of parmesan cheese ), then
evenly sprinkle with some mozzarella cheese and layer on some mushroom
mixture ( sauté mushrooms, onions and garlic in some olive oil until
tender and season to taste ) and then spoon on some tomato sauce over,
keep repeating layers and when ending, top with mozzarella cheese and
sprinkle with the parmesan cheese and evenly cover with the French fried
onions. Bake 350 covered in foil about 1 hour or well heated. Remove foil
and let top brown about another 15 minutes. Let stand 10 minutes before
cutting into pieces.

What I do is cool and then chill or freeze.

From freezer to oven: bake 350 1 hour covered and then remove foil and
bake another 30 minutes until hot and browned Serves 12

Note: you really can make lasagna the way you like it and add the mushroom
filling for a nice change of pace to your recipe.

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