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lasagna noodles mushrooms extra-virgin olive oil onion garlic tomato sauce oregano basil parsley salt red Ricotta cheese Mozzarella cheese Parmesan cheese
Viewed: 24 - Published at: 6 years agoIngredients
- 8 ounce. lasagna noodles, cooked
- 3/4 pound mushrooms, clean, sliced
- 5 tbsp. extra virgin olive oil
- 2 med. onion, minced
- 4 cloves garlic, peeled, chopped
- 4 c. tomato sauce or possibly canned tomatoes
- 3 teaspoon oregano, dry
- 2 teaspoon basil, dry
- 1/4 c. parsley, fresh, minced
- 2 teaspoon salt
- 3/4 c. red (Adzuki) beans, cooked
- 2 c. Ricotta cheese
- 3/4 pound Mozzarella cheese, sliced thinly
- 1/2 c. grated Parmesan cheese
Method
- Preheat oven to 375 degrees.
- Rinse cooked noodles in cool water so they don't stick together.
- Set aside.
- Saute/fry mushrooms in oil.
- Remove and set aside.
- Saute/fry onions and garlic.
- Cook till transparent.
- Stir in tomatoes and seasonings.
- Cook sauce 1/2 hour, stirring till thick.
- Add in mushrooms.
- Add in cooked beans.
- In large baking dish, place a layer of noodles, then put 1/3 of the sauce, spread a layer of Ricotta and Mozzarella and sprinkle 1/3 of the Parmesan cheese.
- Repeat the layers and end with the Parmesan.
- Bake 20 min.
