Shiitake Mushrooms Lasagna
Prep-Time: 5-10
Cooking Time: 1 hr

2 tablespoon of butter
2 1/2 cups of mushrooms
1 tablespoon of olive oil
3-4 sprigs of parsley, chopped
1 1/2 cups of chicken broth
9-12 lasagna sheets
2 cups of ricotta cheese (optional)
1 large egg
2-4 packages of mozzarella cheese
1 large can of whole plum tomato
1/2 small can of tomato paste
Salt & pepper to taste
1 bay leaf
1/4 teaspoon of oregano
3 garlic cloves, finely minced
1 medium onion, finely chopped
½ tablespoon of sugar


Preheat oven to 375 degrees

In a large skillet, heat oil and  melt butter. Sauté garlic, onions for 1-2 minutes. Add the mushrooms, parsley, oregano and saute for 2-3 minutes.

Add the tomato paste, plum tomatoes, bay leave, sugar, chicken broth, salt & pepper to taste. simmer until it thickens a bit

Spread some of this sauce at the bottom of the baking dish and place 3-4 sheets of lasagna

Beat together the ricotta cheese with the egg.

Spread 3-4 tablespoon of this mixture on the lasagna sheets, then add mushroom mixture and finish with mozzarella and parmesan cheese

Repeat layers twice. Finish by topping lasagna sheets with the rest of the mozzarella and parmesan cheese

Bake for 30-40 minutes or until cheese topping is bubbly or golden brown

Let stand to cool for about 10-15 minutes before serving