1/2 lb. lasagne macaroni
2 cans (8 oz. each) tomato
2 Tbsp. onion, finely diced
1 Tbsp. sugar (optional)
1/2 tsp. salt
1/4 tsp. pepper
1 (3 oz.) can mushrooms,
1 egg, slightly beaten
1/2 lb. cottage cheese
1/4 tsp. oregano
1/2 lb. Mozzarella cheese
Cook lasagne macaroni in 4 to 6 quarts boiling water to
which 1/4 cup salt has been added. Let cook until barely
tender, about 25 minutes, stirring frequently to prevent
sticking. Drain well and plunge into cold water. Drain again.
Meanwhile, combine tomato sauce, onion, salt, sugar and pepper
in small saucepan. Drain mushrooms and add liquid to tomato
sauce. Bring sauce to boil, pour a little of the sauce into a
rectangular baking dish about 6 x 10-inches. Line bottom of
dish with strips of cooked lasagne. Top with a little more of
the tomato sauce mixture. Add another layer of lasagne,
running crosswise to the first layer. Top with 1/4 pound
Mozzarella cheese cut in slices. Arrange sliced mushrooms over
the cheese and top with more tomato sauce. Add the final layer
of lasagne. Arrange slices of the remaining Mozzarella cheese
over top and spread tomato sauce over it. Bake in moderate
oven (350 degrees) until thoroughly hot and cheese is melted, about 30
minutes. Serve immediately.
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