This richly flavored lasagna is so hearty and satisfying that no one will miss the meat.
2
Tbs each butter and vegetable oil
2
large onions, peeled and thinly sliced
1
clove garlic, minced
1
tsp. dried thyme leaves
1/2
tsp. each salt and frshly ground pepper
2
Tbsp. granulated sugar
1/4
cup sherry
1
tsp. Worcestershire sauce
3
cups mixed mushrooms
3
cups pasta sauce
12
precooked lasagna noodles
1
cup grated parmesan cheese
1 1/4
cups shredded Swiss cheese
PREHEAT OVEN 350f In a skillet set over medium heat, melt 1/2 the butter with half the oil. Add onions, garlic, thyme, salt and pepper cook stirring often for 10 minutes or until onions are translucent. Increease heat to med-high, stirring often for 5 minutes or until the onions are beginning to brown Sprinkle in sugar and continue to cook, stirring often, until very brown but not scorched Add sherry and Worcestershire sauce Stir to scrape any cooked-on bits Remove from pan Add remaining butter and oil to pan and increase heat to med-high Add the mushrooms and sauté for 2 minutes or until browned. Add the onions and toss to combine Spread approximatelt 1/2 cup of sauce in the bottom of a 3L lasagna pan. Top with noodles Spoon 1/4 of the remaing sauce over and 1/3 of the onion mushroom mixture Repeat twice and top with noodles Pour remaining sauce evenly over top Sprinkle with cheese Cover with foiland bake for 45-50 minutes Remove foil and broil for 2-3 minutes or until golden brown Let stand for 10 minutes before slicing
