Mushroom Bolognese Lasagna

Name: Mushroom Bolognese Lasagna
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 6 serving(s)
Ingredients: 12 lasagna noodles; 8 oz (225 g) brown button mushrooms, finely chopped; 1 onion, finely chopped; 2 cloves garlic, finely chopped; 2 tablespoons (30 ml) olive oil; 1 tablespoon (15 ml) white wine vinegar; 2 tablespoons (30 ml) water; 5 cups (1.25 litres) Bolognese sauce; 4 cups (1 litre) shredded mozzarella cheese; Salt and pepper

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Preparation 15 min
Cooking 55 min
Servings 6
Freezes Yes

Nut-free
Egg-free

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Ingredients

- 12 lasagna noodles
- 8 oz (225 g) brown button mushrooms, finely chopped
- 1 onion, finely chopped
- 2 cloves garlic, finely chopped
- 2 tablespoons (30 ml) olive oil
- 1 tablespoon (15 ml) white wine vinegar
- 2 tablespoons (30 ml) water
- 5 cups (1.25 litres) Bolognese sauce
- 4 cups (1 litre) shredded mozzarella cheese
- Salt and pepper

Preparation

- Cook the pasta in boiling salted water until al dente. Rinse under cold water and oil lightly. Set aside.
- In a skillet, brown the mushrooms, onion and garlic in the oil approximately 10 minutes. Season with salt and pepper. Deglaze with the vinegar and water. Adjust seasoning. Set aside.
- With the rack in the middle position, preheat the oven to 190 °C (375 °F).
Assembly
- In a 33 x 23-cm (13 x 9-inch) baking dish, spread a quarter of the sauce. Cover with a layer of pasta. Add another quarter of the sauce and 150 ml (2/3 cup) of cheese. Cover with another layer of pasta. Add the mushroom mixture and 150 ml (2/3 cup) of cheese. Cover with a layer of pasta. Add a quarter of the sauce and 150 ml (2/3 cup) of cheese. Finish with the remaining noodles, sauce and cheese. Bake for approximately 45 minutes then brown under the broiler. Let stand for 5 minutes before serving.

Mushroom Bolognese Lasagna

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Ingredients

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