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BAKED LASAGNE 1/2 lb. lasagne macaroni 2 cans (8 oz. each) tomato sauce 2 Tbsp. onion, finely diced 1 Tbsp. sugar (optional) 1/2 tsp. salt 1/4 tsp. pepper 1 (3 oz.) can mushrooms, sliced 1 egg, slightly beaten 1/2 lb. cottage cheese 1/4 tsp. oregano 1/2 lb. Mozzarella cheese Cook lasagne macaroni in 4 to 6 quarts boiling water to which 1/4 cup salt has been added. Let cook until barely tender, about 25 minutes, stirring frequently to prevent sticking. Drain well and plunge into cold water. Drain again. Meanwhile, combine tomato sauce, onion, salt, sugar and pepper in small saucepan. Drain mushrooms and add liquid to tomato sauce. Bring sauce to boil, pour a little of the sauce into a rectangular baking dish about 6 x 10-inches. Line bottom of dish with strips of cooked lasagne. Top with a little more of the tomato sauce mixture. Add another layer of lasagne, running crosswise to the first layer. Top with 1/4 pound Mozzarella cheese cut in slices. Arrange sliced mushrooms over the cheese and top with more tomato sauce. Add the final layer of lasagne. Arrange slices of the remaining Mozzarella cheese over top and spread tomato sauce over it. Bake in moderate oven (350 degrees) until thoroughly hot and cheese is melted, about 30 minutes. Serve immediately. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |