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| 9 | Pieces Lasagne, uncooked |
| 2 Esslöffel | vegetable oil |
| 2 Tasse | mushrooms sliced |
| 1 mittel | Onion chopped |
| 29 x ca. 30 g | Spaghetti sauce |
| 1/4 Tasse | red wine |
| 1 Teelöffel | salt |
| 1/2 Teelöffel | Thyme leaves |
| 1/2 Teelöffel | marjoram leaves |
| 1/4 Teelöffel | pepper |
| 1/8 Teelöffel | garlic powdered |
| 1 Tasse | parmesan grated |
| 3 Tasse | Shredded mozzarella cheese (part-skim) |
| 2 Esslöffel | parsley fresh, chopped |
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Prepare pasta according to package directions; drain.
In a large skillet, heat oil over medium heat; add mushrooms and onion. Cook until onion is tender. Add chicken, tomato puree, wine and seasonings; simmer 10 minutes. In a 9 x 13 x 2-inch pan, layer 3 pieces of the lasagne, 1/3 of the sauce, 1/3 of the Parmesan cheese and 1/3 of the mozzarella cheese. Repeat layers twice. Cover and bake at 350 degrees F for 30 minutes. Uncover, and bake 10 minutes longer. Sprinkle parsley on top. Let stand 5 minutes before cutting.
Serves 10 to 12
Each serving provides: 261 Calories; 15 g Protein; 21.2 g Carbohydrates; 12.5 g Fat; 25 mg Cholesterol; 772 mg Sodium. Calories from Fat: 43%
with permission)
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