Ham and Mushroom Lasagna Recipe
Ingredients
| Olive oil | 3 Tablespoon | |
| Onion | 1 Small, finely chopped | |
| Button mushrooms | 3 1/4 Cup (16 tbs) | |
| Tomatoes | 3 1/3 Cup (16 tbs), peeled | |
| Parsley | 1/4 Cup (16 tbs), chopped | |
| White wine - as required, dry | ||
| Salt | 1 To taste | |
| Black pepper | 1 To taste | |
| Lasagna sheets - 1 lb (450 g), fresh (or packaged lasagna - 2/3 lb (300 g) | ||
| Bread crumbs - as required, toasted, fresh | ||
| Ham | 12 Ounce | |
| Mozzarella | 8 Ounce | |
| Eggs- 2, hard-boiled, thinly sliced | ||
Directions
GETTING READY
1) Preheat the oven to 375°F (190°C).
MAKING
2) In a large pan, gently saute the onion in the oil, until soft.
3) Stir in the mushrooms and saute for a few minutes.
4) Stir in the tomatoes and parsley, cook, covered for 40 minutes, stirring a little wine, if needed and season lightly with salt and pepper.
5) In a pan, cook the lasagna sheets in the boiling salted water in batches, until tender.
6) Remove the cooked lasagna sheets with a large flat slotted spoon or a skimmer and place on drain dry tea towels.
7) In a greased deep rectangular ovenproof dish, toss the bread crumbs to coat the sides, removing excess.
8) Place a layer of lasagna sheets over the bottom and up the sides.
9) Spoon in 1/3 sauce, cover with a layer of ham, then 1/3 mozzarella, then place a layer of 1/2 egg slices on top.
10) Cover these with a layer of lasagna sheets, 1/2 rest of the sauce, and continue the layers with the mozzarella on top, then fold over the lasagna sheets from the sides on top.
11) Bake in the preheated oven for 30 minutes, then allow to sit for 3 to 4 minutes in a warm place.
SERVING
12) Serve the Ham and Mushroom Lasagna, immediately on individual serving plates.
1) Preheat the oven to 375°F (190°C).
MAKING
2) In a large pan, gently saute the onion in the oil, until soft.
3) Stir in the mushrooms and saute for a few minutes.
4) Stir in the tomatoes and parsley, cook, covered for 40 minutes, stirring a little wine, if needed and season lightly with salt and pepper.
5) In a pan, cook the lasagna sheets in the boiling salted water in batches, until tender.
6) Remove the cooked lasagna sheets with a large flat slotted spoon or a skimmer and place on drain dry tea towels.
7) In a greased deep rectangular ovenproof dish, toss the bread crumbs to coat the sides, removing excess.
8) Place a layer of lasagna sheets over the bottom and up the sides.
9) Spoon in 1/3 sauce, cover with a layer of ham, then 1/3 mozzarella, then place a layer of 1/2 egg slices on top.
10) Cover these with a layer of lasagna sheets, 1/2 rest of the sauce, and continue the layers with the mozzarella on top, then fold over the lasagna sheets from the sides on top.
11) Bake in the preheated oven for 30 minutes, then allow to sit for 3 to 4 minutes in a warm place.
SERVING
12) Serve the Ham and Mushroom Lasagna, immediately on individual serving plates.
Chef
