Recipe: Ham and Mushroom Lasagna
For 1 Persons
Category: None
3 tb Olive oil
1 sm Onion; finely chopped
3 1/2 c Button mushrooms; sliced
3 1/2 c Canned Italian peeled
-tomatoes; drained & chopped
1/4 c Chopped fresh parsley
Dry white wine; (or
-substitute apple cider or
-white grape juice for
-non-alcohol cooking)
Salt and freshly ground
-pepper; (to taste)
1 lb Fresh lasagna sheets or
-packaged lasagna
Toasted fresh bread crumbs
12 oz Unsmoked ham; cut into
-strips
8 oz Mozzarella; shredded
2 Hard-boiled eggs; thinly
-sliced
8 oz Ricotta
1 cn Cream of mushroom soup.
In a large pan heat oil and gently saute onion until soft. Add mushrooms
and saute briefly. Add tomatoes and parsley. Cook, covered, for 40 minutes,
adding a little wine if the sauce becomes too dry. Season lightly.
Cook the lasagna sheets, a few at a time, in boiling salted water until al
dente. Remove with a large flat slotted spoon or a skimmer and place on dry
tea towels to drain
Preheat oven to 350 degrees
Grease a deep rectangular ovenproof dish and toss bread crumbs in it to
coat the sides. Discard any surplus.
In a bowl - combine the ricotta and cream of mushroom soup Add in some
parmisiane cheese if you want for extra flavor.
Place of layer of pasta over the bottom and right up the sides. Spoon in
1/3 of the sauce, cover with a layer of ham, then 1/3 the mozzarella , the
ricotta/soup blend, and finally one half of the sliced egg. Cover these
with a layer of pasta, half the remaining sauce, and continue with the
layers until the last is the remianing mozzarella. Fold over th etop any
pasta from the sides that may be exposed.
Sprinkle with parmisiane cheese and Bake for 30 minutes. Let sit for 3 to 4
minutes in a warm spot serving. Makes an incredible meal with a warm loaf
of seeded french bread and a caesar sallad:)
Posted to recipelu-digest Volume 01 Number 556 by Gauldraya
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