Name: Cheese and mushroom lasagne
Yield: 6 servings
Cuisine: Bake
Ingredients: 500.00 g noodles green ribbon; 25.00 ml oil; 2.00 onions medium, sliced into rings; 2.00 garlic cloves, crushed; 1.00 green pepper chopped; 250.00 g mushrooms sliced; 400.00 g tomatoes whole peeled, chopped; 400.00 g tomato purée; 15.00 ml sugar; 5.00 ml dried mixed herbs; 150.00 ml stock vegetable or chicken; 150.00 ml wine white; salt and freshly ground black pepper; 250.00 g cottage cheese smooth; 250.00 ml cream fresh or Bulgarian yoghurt; 200.00 g cheddar cheese grated

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Ingredients (16)

500.00 g

noodles — green ribbon

SAUCE

25.00 ml	oil
2.00	onions — medium, sliced into rings
2.00	garlic — cloves, crushed
1.00	green pepper — chopped
250.00 g	mushrooms — sliced
400.00 g	tomatoes — whole peeled, chopped
400.00 g	tomato purée
15.00 ml	sugar
5.00 ml	dried mixed herbs
150.00 ml	stock — vegetable or chicken
150.00 ml	wine — white
	salt and freshly ground black pepper

CHEESE SAUCE

250.00 g	cottage cheese — smooth
250.00 ml	cream — fresh or Bulgarian yoghurt
200.00 g	cheddar cheese — grated

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Method:

Preheat the oven to 180 ºC (350 ºF).
Boil spinach noodles in salted water until just tender. Drain and set aside.
Heat the oil in a fairly large pan and sauté the onions, garlic and green pepper until just soft.
Add the mushrooms and tomatoes and brown slightly.
Add the remaining sauce ingredients, reduce heat and simmer until the mixture forms a fairly thick sauce.
Mix the cottage cheese, cream or yoghurt and half the Cheddar cheese together.
Grease an ovenproof dish with margarine.
Spoon a layer of sauce in the bottom of the dish, followed by a layer of noodles and a layer of cheese sauce.
Repeat the layers, finishing with the cheese sauce.
Sprinkle with the remaining Cheddar cheese and bake for about 30 minutes until the cheese is nicely browned and the dish is warmed through.