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October 27, 2008 / Tony

Mushroom and Green Olive Lasgana


I made Katelyn make lasagna my way today. . . which means freshly made pasta and homemade marinara sauce.  She liked the process and was able to choose the fillings:  mushrooms and green olives.   I thought they were great additions to the otherwise basic ingredients of pasta, ricotta, mozzarella, Parmesan, and marinara sauce.  In fact, it was pretty darn delicious.  Here’s a picture of her hard at work rolling the pasta:

And here’s the finished product:

Oh, the recipe you ask?  Here’s an approximation:

Mushroom and Green Olive Lasgana

Lasagna noodles

Marinara sauce

Sauteed mushrooms

Green olives, sliced

Ricotta cheese

Mozzarella cheese

Parmesan cheese

Cook the lasagna noodles.  Take a square or rectangular baking dish and spread some marinara sauce in the bottom.  Place a layer of noodles, ricotta, mushrooms, olives, and mozzarella.  Repeat until your baking dish is full or you run out of ingredients.  The top layer should be noodles, ricotta, mozzarella, and the Parmesan.  Bake in a 350 degree oven for about 40 minutes, covered.  Then uncover and bake another 10-15 minutes, or until the top is melted.  Let rest about 5 minutes and serve.

One Comment

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  1. Scott J / Oct 30 2008 4:02 pm

    You went from making your own bacon and chairing an organization dedicated to MEATLOAF to vegitarian lasagna?…….

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