Ham and Mushroom Lasagna Recipe

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Type: Ham and Mushroom Lasagna Free Cooking Recipe – Pasta

Yes!

Ingredients / Directions
3 tbsp olive oil
1 sm onion
finely chopped
3 1/2 cup(s) Button mushrooms
sliced
3 1/2 cup(s) canned Italian peeled tomatoes
drained and chopped
1/4 cup(s) chopped fresh parsley
Dry white wine
Salt and freshly ground pepper
to taste
1 lb fresh lasagna sheets or packaged lasagna
Toasted fresh bread crumbs
12 oz unsmoked ham
cut into strips
8 oz Mozzarella
shredded
2 hard-boiled eggs
thinly sliced
8 oz Ricotta cheese
1 can cream of mushroom soup. In a large pan heat oil and gently saute onion until soft. Add mushrooms and saute briefly. Add tomatoes and parsley. Cook
covered
for 40 minutes
adding a little wine if the sauce becomes too dry. Season lightly.
Cook the lasagna sheets
a few at a time
in boiling salted water until al dente. Remove with a large flat slotted spoon or a skimmer and place on dry tea towels to drain
Preheat oven to 350 degrees. Grease a deep rectangular ovenproof dish and toss bread crumbs in it to coat the sides. Discard any surplus.
In a bowl – combine the ricotta and cream of mushroom soup Add in some parmisiane cheese if you want for extra flavor.
Place of layer of pasta over the bottom and right up the sides. Spoon in 1/3 of the sauce
cover with a layer of ham
then 1/3 the mozzarella
the ricotta/soup blend
and finally one half of the sliced egg. Cover these with a layer of pasta
half the remaining sauce
and continue with the layers until the last is the remianing mozzarella. Fold over th etop any pasta from the sides that may be exposed.
Sprinkle with parmisiane cheese and Bake for 30 minutes. Let sit for 3 to 4 minutes in a warm spot serving.

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