Cheese and mushroom lasagne

Recipe from: 2/9/1989 12:00:00 AM
Ingredients 18
Servings 6
Time

Ingredients

  • 500
    g
    green ribbon noodles
  • SAUCE
  • 25
    ml
    oil
  • 2
    medium onions, sliced into rings
  • 2
    cloves garlic, crushed
  • 1
    green pepper, chopped
  • 250
    g
    fresh mushrooms, sliced
  • 400
    g
    whole peeled tomatoes, chopped
  • 400
    g
    tomato pureé
  • 15
    ml
    sugar
  • 5
    ml
    mixed dried herbs
  • 150
    ml
    vegetable or chicken stock
  • 150
    ml
    white wine
  • salt and pepper
  • CHEESE SAUCE
  • 250
    g
    smooth cottage cheese
  • 250
    ml
    fresh cream or Bulgarian yoghurt
  • 200
    g
    grated Cheddar cheese
 

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.
 

Read more on: bake
 

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