Sort ingredients
datumarkin
QR Code
Listen
Pdf
Heat the oven to 375°F and grease a 9- by 13-inch pan.
Bring a large pot of water to a boil and salt it. Add the noodles and cook until just beginning to turn tender, about 5 minutes. Drain and set aside.
Meanwhile, put the oil in a large saucepan over medium-high heat. When it’s hot, add the mushrooms, onion, and garlic and season with salt and pepper. Cook, stirring, until the onions have softened and all the mushrooms’ liquid has evaporated, 8 to 10 minutes. Add the tomatoes and adjust the heat so the mixture simmers steadily, and cook, stirring occasionally, until the mixture is thick and saucy, about 30 minutes. Taste and adjust the seasoning.
Combine the ricotta, Parmesan, milk, basil, thyme, and rosemary in a medium bowl; season with salt and pepper to taste.
Spread about ½ cup of the tomato sauce in the bottom of the greased pan. Arrange about ⅓ of the noodles over the tomato sauce (it’s okay if they overlap slightly), then cover the noodles with about ⅓ of the remaining tomato sauce, followed by about ½ of the cheese mixture. Repeat once. Add a final layer of noodles (you may have one or two left over), cover them with the remaining tomato sauce, and arrange the mozzarella in a single layer on top.
Bake until the lasagna is bubbly and heated through, about 30 minutes. Serve hot, warm, or at room temperature.