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About 12 lasagna noodles (Osem's Pronto lasagna looks like dried pasta, but label says it is pre-cooked)
Pre-heat oven to 170°C (340°F).
Grease a deep pan and fry mushrooms on high flame, mixing until all liquid evaporates. Add olive oil, onions, garlic and fry for 2 more minutes. Add tomatoes, bring to a boil, add salt, pepper, oregano, sugar and tomato paste.
Add sweet cream and cook on low flame for 2 to 3 minutes.
Grease baking pan, lay down 4 pieces of lasagna, cover with sauce, add another 4 pieces and continue. Cover the top with large amount of sauce. Sprinkle with grated cheese.
Bake in the center of the oven at 170°C (340°F) for about half an hour.
Poster's Notes:
For those living in the French-speaking Switzerland, sweet cream is creme fraiche, they also have something great called creme acidulee (I don't know about hechcherim) similar to Israeli cream.
Posted by Viviane Barzel
Nutritional Info Per Serving: N/A
6 to 8 finely chopped garlic cloves
800g (1 lb. 12 oz.) tomatoes, cut into cubes OR a box of crushed tomatoes (I used canned crushed tomatoes)
2 tbsp. tomato paste (I omitted)
250g (8 oz.) fresh mushrooms, chopped OR 1 can mushrooms (I omitted)
1 chopped onion
2 tbsp. olive oil
1 box sweet cream (250g - 1 cup)
150g (5 oz.) grated hard cheese (I used coins of Mozzarella)
1 tsp. sugar
Salt and fresh pepper to taste
Oregano to taste
Chef's recommendation:
Before serving cool the dish well, cut into serving portions and warm in the oven.