Lasagna

By aamundson

Ingredients

• 12 oz mushrooms, chopped
• 1 can sliced black olives
• 1 onion
• 2 cloves garlic, minced
• 1 14 oz can diced tomatoes, undrained (or 2 cans for more sauce)
• 1 8 oz can tomato sauce (or 2 cans for more sauce)
• 1 Tbsp italian seasoning or basil
• 1 tsp fennel seeds, crushed (optional)
• 1/4 tsp black pepper
• 8 or 10 lasagna noodles (depends on brand)
• 1 egg
• 1 15 oz container ricotta cheese (or 2 c cream-style cottage cheese, drained)
• 1/4 c grated parmesan cheese
• 6-8 oz shredded mozzarella cheese
• grated parmesan cheese, optional

Details

Servings 8
Preparation time 45mins
Cooking time 75mins

Preparation

Step 1

For sauce, saute mushrooms onion and garlic in a little oil until tender. Stir in black olives. Add diced tomatoes and sauce, italian seasoning, fennel seeds and pepper. Bring to a boil. Reduce heat and simmer, covered for about 15 minutes.

Meanwhile, cook noodles according to package. Drain and rinse with cold water. Drain well and set aside.

For filling, combine egg, ricotta, and parmesan cheese. Set aside.

Spread about 1/2 cup of the sauce over the bottom of a 2 quart baking dish (use extra cans if using 13x9 inch pan). Layer 1/2 of the noodles in the bottom of the dish. Spread with half of the filling. Top with half of the remaining sauce and half of the mozzarella. Repeat layers. If desired, sprinkle with additional parmesan cheese over top.

Bake in a 375 degree oven for about 30-35 minutes or until heated through. Let stand for 10 minutes before serving.