Ingredients
The following ingredients have 7 Servings
- 6-8 medium large mushrooms chopped
- 2 tablespoons olive oil
- 1 bottle tomato puree (approximately 2 1/2 - 3 cups). (passata)
- 2 cups water
- 1 clove garlic chopped
- 1 teaspoon oregano
- 1 teaspoon basil
- 1/2 teaspoon salt
- 5-6 leaves fresh basil chopped
- 1 cup freshly grated Parmesan cheese
- 1 1/4 cups cubed fresh mozzarella
- 1/2-3/4 cup thick white sauce ** (homemade or bought)
- 16 lasagna noodles (also referred to as strips oven ready), more or less
- **HOMEMADE WHITE SAUCE
- 1 tablespoon butter
- 3/4 cup + 2 tablespoons milk
- 1 tablespoon flour
- pinch of salt (small pinch)
- In a medium pot over medium heat melt butter
Instruction
- In a large pot add oil, mushrooms, 1/3 cup water, oregano, basil and salt (only half the amount of spices), cook on low-medium until the mushrooms start to become tender and water has evaporated, then add the tomato puree, 2 cups water, garlic, fresh basil and the other half of the spices, continue to cook low-medium until very thick, approximately 30 minutes.
- Pre-heat oven to 350°.
- In a baking dish spread approximately 1/2 ladle of sauce, cover with lasagna noodles, then spread with sauce,drizzle with some white sauce, 1/3 of the cubed mozzarella, 1/4 of the grated fresh Parmesan and continue for 4 layers. The last layer omit mozzarella and white sauce, sprinkle with just Parmesan cheese. Bake in oven for approximately 20-25 minutes, let sit 5-10 minutes, serve. Enjoy!
