Mushroom and Cheese Lasagna

Instructions

1. 1

   Preheat your oven to 180°C (350°F).

2. 2

   In a large skillet, sauté the chopped onion and minced garlic over medium heat until the onion is translucent.

3. 3

   Add the sliced mushrooms to the skillet and cook until they are browned and any liquid has evaporated.

4. 4

   Stir in the canned tomatoes, and let the mixture simmer for about 10 minutes. Season with salt and pepper to taste.

5. 5

   In a separate bowl, mix the ricotta cheese with a pinch of salt and pepper.

6. 6

   In a baking dish, spread a layer of the mushroom and tomato sauce.

7. 7

   Place a layer of lasagna noodles over the sauce.

8. 8

   Spread a layer of ricotta cheese over the noodles.

9. 9

   Sprinkle a portion of the shredded mozzarella cheese over the ricotta.

10. 10

    Repeat the layers until all ingredients are used, finishing with a layer of sauce and mozzarella cheese on top.

11. 11

    Sprinkle the grated Parmesan cheese over the top layer.

12. 12

    Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.

13. 13

    Remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbly.

14. 14

    Let the lasagna cool for a few minutes before serving.