mushroom lasagna

By • January 28, 2017 0 Comments

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mushroom lasagna


Author Notes: searching for a recipe using home made pizzoccheri and mushrooms.bruce

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Serves 4

  • 1 pound pizzoccheri wide flat pasta
  • 1/2 pound sausage
  • 1 bunch spinach or kale
  • 1 1/2 cups riccota
  • 1 1/2 cups mozzerella, grated
  • 4 tablespoons pesto
  • 3.4 cups romano
  • 1 tablespoon basil
  • 1 teaspoon salt
  • 2 teaspoons pepper
  • 3/4 cup parmesan
  • 1 onion, chopped
  • 1 tablespoon garlic, chopped
  • 3 cups tomato sauce
  • 1 egg
  1. boil pasta
  2. saute onions, garlic and mushrooms
  3. boil spinach cool and chop
  4. combine ricotta, mozzerella, chopped spinach. basil, salt, pepper, parmesian, egg mix well
  5. layer pasta, ricotta mix pasta, sausage, ricotta mix pasta top with parmesan,
  6. bake covered at 350 for 1 hour uncover bake 10 min. cool 10 min before serving

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