Mushroom Lasagna

Are you having a "Meatless Monday" today, if so this is the perfect recipe. Snow up to my butt and a heavenly lasagna in the oven to sooth my winter blues. This calls for a really good bottle of wine, lets see what I have. How about a Cakebread Cellars - Chardonnay. I don't care if it snows all day.

You wouldn't be making this sauce if you had made some the other day and put in in the freezer.

Mushroom Lasagna
6 generous servings

2 tablespoons olive oil
1 peeled onion, minced
1 clove garlic, minced
2 cups fresh mushrooms, coarsely chopped (see Cook's Note)
1 8-ounce can tomato sauce
1 28-ounce can of tomatoes (solid pack or diced)
1/4 cup red or white wine (you can spare 1/4 cup of what's for dinner)
Salt and pepper to taste (House Seasoning)
2 eggs
2 cups ricotta cheese
2 tablespoons fresh minced parsley
1/2 pound lasagna noodles (green or white)
1-1/2 cups grated Parmesan cheese
2 cups sliced Mozzarella cheese

Heat the olive oil in a large saucepan. Add onion, garlic and mushrooms. Fry just until slightly limp. Do not brown. Add the tomato sauce and canned tomatoes (breaking up large pieces), wine, salt and pepper. Simmer uncovered, stirring now and then, for 30 minutes. Cool and refrigerate. This can be done a day or so ahead. This is a good basic sauce and can be used as a topping for any pasta.

To prepare lasagna, beat the eggs lightly and mix with the ricotta cheese. Blend in parsley. Cook the noodles as per package directions. Lightly oil a 3 to 3-1/2 quart baking pan with a little olive oil. Place 3 tablespoons of the sauce in the bottom of the pan. Place a layer of noodles followed by a layer of the sauce. Plop little dabs of the ricotta mixture next, then sprinkle with Parmesan followed by slices of mozzarella. Repeat the procedure until all ingredients are used. Bake uncovered in a 350 degrees F. oven for 30-40 minutes, until hot and bubbling. Let stand a few minutes before cutting into squares. Remember to add an extra 15-20 minutes to the baking time, if the dish has been made ahead and refrigerated.

COOK'S NOTE: A mixture of your favorite mushrooms is always nice. I like using portabella's because they are so nice and meaty.