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| General Category : Main Course |
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| Food Group : Vegetables, Cheese/Other Dairy |
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| This richly flavoured lasagna is so hearty and satisfying that no one will miss the meat. |
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Ingredients
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1 tbsp (15 mL) each butter and vegetable oil |
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2 large onions, peeled and thinly sliced |
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1 clove garlic, minced |
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1 tsp (5 mL) dried thyme leaves |
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½ tsp (2 mL) each salt and freshly ground pepper |
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2 tbsp (30 mL) granulated sugar |
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¼ cup (50 mL) sherry |
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1 tsp (5 mL) Worcestershire sauce |
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3 cups (750 mL) sliced mixed mushrooms such as button, shiitake, oyster |
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3 cups (750 mL) pasta sauce |
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12 precooked lasagna noodles |
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1 cup (250 mL) grated Parmesan cheese |
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1-¼ cups (300 mL) shredded Swiss cheese |
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Preparation
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Preheat oven to 350F (180C). In a skillet set over medium heat, melt half the butter with half the oil. Add onions, garlic, thyme, salt and pepper. Cook, stirring often, for 10 minutes or until onions are translucent. Increase heat to medium-high and cook, stirring often, for 5 minutes or until onions are just beginning to brown.
Sprinkle in sugar and continue to cook, stirring often, until very brown but not scorched. Add sherry and Worcestershire sauce. Stir to scrape up any cooked-on bits. Remove from pan. Add remaining butter and oil to pan and increase heat to medium-high. Add the mushrooms and sauté for 2 minutes or until browned. Add to onions and toss to combine.
Spread approximately 1/2 cup (125 mL) of sauce in the bottom of a (3L) lasagna pan. Top with 3 noodles. Spoon one quarter of the remaining sauce over and sprinkle with one third of the onion-mushroom mixture. Repeat twice and top with last three noodles. Pour remaining sauce evenly over top. Sprinkle evenly with cheese. Cover with foil and bake for 45 to 55 minutes. Remove cover and broil for 2 to 3 minutes or until golden. Let stand for 10 minutes before slicing. Makes 8 servings.
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Nutritional information
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Per Serving: 388 cal, 17 g fat, 42 g carb, 16 g protein, 3 g fibre, 877 mg sodium. Excellent source niacin, calcium. Good source vit A, thiamin, riboflavin, iron.
Make-Ahead: Can be made at least 8 hrs. ahead. |
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Calories : 388
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