WHITE
MUSHROOM LASAGNA
Serves
6
Submitted
by Cynthia Fett
8
oz. lasagna noodles, cooked and drained
1
lb. cottage cheese
8
oz. shredded or sliced mozzarella cheese
½
cup grated Parmesan cheese
Creamed
mushrooms (recipe below)
TO
ASSEMBLE:
Spread
about ½ cup creamed mushrooms in bottom of a 13x9-inch pan. Make
3 layers each of the noodles, cottage cheese, mozzarella, remaining creamed
mushrooms, and Parmesan. Bake in preheated 325o oven for 45
minutes or until browned on top. Let stand 15-20 minutes before cutting.
CREAMED
MUSHROOMS
3
T. butter or margarine
1
lb. mushrooms, cleaned and sliced
1
t. lemon juice
¼
c. flour
1
t. salt
1/8
t. cayenne or white pepper
2½
c. milk
1/3
c. minced parsley
Melt
butter in large heavy saucepan. Add mushrooms and lemon juice; sauté mushrooms
until wilted (about 6 minutes), stirring occasionally. Blend in flour, salt, and
pepper. Gradually stir in milk. Cook and stir until thickened, about 5
minutes. Stir in parsley.