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YIELD: 6 Portions

• 8.00 strips Rippled Edged Lasagne Noodles
• 4.00 tbs. Butter or Margarine
• 8.00 oz. Mozzarella Cheese, thinly sliced
• 0.50 tsp. Salt
• 0.50 cup Parmesan Cheese, grated
• 2.00 lbs. Fresh White Mushrooms
• 3.00 -8oz. cans Tomato Sauce
• 12.00 oz. Ricotta or Cottage Cheese
• 0.12 tsp. Ground Black Pepper

Cook noodles following package directions; drain and set aside.

Rinse, pat dry and slice mushrooms (makes about 10 cups).

In large skillet heat butter; add mushrooms and sauté for 5 minutes. Drain off any mushroom liquid.

Butter a 12 x 9-x 2-inch casserole. Cover bottom with 1 can of the tomato sauce. Top with 4 strips of the cooked noodles, overlapping edges slightly. Arrange half of the Mozzarella over the noodles and spoon half of the mushrooms over the cheese.

Combine 1 can of the tomato sauce with Ricotta Cheese, salt and black pepper. Spoon half of the cheese and tomato mixture over the mushrooms. Sprinkle with half of the Parmesan cheese. Repeat.

Place in a preheated moderate over (350 deg.) for 30 minutes or until bubbly.

Let stand 10 minutes before serving. 

The Mushroom Council (


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