The Spicy Olive’s Mushroom Lasagna
6 Tablespoons The Spicy Olive’s Wild Mushroom and Sage Olive oil
1 garlic clove, crushed
2 cups chopped red onion
salt and black pepper
2 cups sliced mushrooms
1 (28 ounce) can crushed tomatoes
1 large egg, beaten
2 cups part skim ricotta cheese
1/2 cup finely chopped flat leaf parsley
6 ounces oven ready no boil lasagna noodles
6 ounces shredded part skin mozzarella cheese
Use a 9×13 in lasagna pan
Heat olive oil in a large skillet over medium heat. Stir in the garlic and cook until golden but not brown. Add the onion and season with salt and pepper. Cook for 10 minutes, until translucent. Stir in the mushrooms and cook until they begin to color, about 10 minutes. Add the tomatoes and simmer for 5- 10 minutes. Remove from heat
Preheat oven to 350 degrees.
Stir together egg, ricotta and parsley. Coat lasagna pan with Wild Mushroom and Sage olive oil. Place half of cooked mushroom mixture on the pan and cover with half of the noodles. Drop half of the ricotta mixture over the noodles and spread with a dinner knife. Sprinkle on the shredded mozzarella cheese. Repeat layers beginning with vegetables and ending with mozzarella.
Bake lasagna for 30-40 minutes until cheese on top is browned and filling is bubbling. Let sit for 5-10 minutes before serving.
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