Spicy and Quick Portabella Lasagna

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Spicy and Quick Portabella Lasagna

 

8 ounces lasagna noodles, 9 noodles

3 sliced portabellas

salt

dried oregano, to taste

1 jalapeno or 2 serrano chiles, minced

1 28 ounce jar tomato-based spaghetti sauce, marinara,

chunky vegetable and so forth

1 15 ounce container ricotta cheese

12 ounces shredded mozzarella or romano cheese (3

cups)

 

Preheat the oven to 350 degrees. Bring a large pot of

lightly salted water to a boil. Add the lasagna

noodles to cook for 12 to 15 minutes, until soft. You

should be able to prepare everything else, except the

baking, while the noodles are cooking.

Place the mushrooms in a large 6 to 8 quart pot and

add 1/4 cup water. Lightly salt the mushrooms, turn

the heat to high, and cover. When the liquid begins to

boil (in about 1 minute), remove the lid, sprinkle a

little oregano over the mushrooms, stir, and cover

again. Turn he heat down to medium-low. After 6 to 8

minutes, the mushrooms will have given of much of

their liquid and there will be about 1/2 cup in the

pot.

Gently lift the mushrooms out of the liquid and set

aside. Add the chile to the pot. Turn the heat back to

high, and evaporate most of the liquid until only a

scant 2 to 3 tablespoons is left. Don not let the

liquid residue burn. Add the tomato sauce and mix

well. Turn off the heat.

Assemble the lasagna in a 13 x 9 x 2 inch baking dish.

Place 3 noodles in the bottom of the dish. Spread one

third of the ricotta and 1/2 cup of the mozzarella

over the noodles, then add one third of the mushrooms

and one third of the sauce. Sprinkle a little oregano

over the sauce. Repeat two more times. For the top

layer, sprinkle on the rest of the mozzarella cheese.

Cover the pan with aluminum foil, place in the oven,

and bake for 20 minutes, or until heated thorough. Let

the lasagna sit for about 15 minutes before serving to

make it easier to cut. Serves 6 to 8.

 

 

 

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