3 tbsp olive oil 1 sm onion, finely chopped 3 1/2 cup Button mushrooms, sliced 3 1/2 cup canned Italian peeled tomatoes, drained and chopped 1/4 cup chopped fresh parsley Dry white wine Salt and freshly ground pepper, to taste 1 lb fresh lasagna sheets or packaged lasagna Toasted fresh bread crumbs 12 oz unsmoked ham, cut into strips 8 oz Mozzarella, shredded 2 hard-boiled eggs, thinly sliced 8 oz Ricotta cheese 1 can cream of mushroom soup.
Procedures : In a large pan heat oil and gently saute onion until soft. Add mushrooms and saute briefly. Add tomatoes and parsley. Cook, covered, for 40 minutes, adding a little wine if the sauce becomes too dry. Season lightly. Cook the lasagna sheets, a few at a time, in boiling salted water until al dente. Remove with a large flat slotted spoon or a skimmer and place on dry tea towels to drain Preheat oven to 350 degrees. Grease a deep rectangular ovenproof dish and toss bread crumbs in it to coat the sides. Discard any surplus. In a bowl – combine the ricotta and cream of mushroom soup Add in some parmisiane cheese if you want for extra flavor. Place of layer of pasta over the bottom and right up the sides. Spoon in 1/3 of the sauce, cover with a layer of ham, then 1/3 the mozzarella , the ricotta/soup blend, and finally one half of the sliced egg. Cover these with a layer of pasta, half the remaining sauce, and continue with the layers until the last is the remianing mozzarella. Fold over th etop any pasta from the sides that may be exposed. Sprinkle with parmisiane cheese and Bake for 30 minutes. Let sit for 3 to 4 minutes in a warm spot serving