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Recipe details
Fresh Ruffled Lasagne, Tomato, Mushroom, and Parmesan Casserole
Fresh ruffled lasagne is layered with browned mushrooms, onion, garlic, creamy tomato sauce, and Parmesan, then baked covered until tender and uncovered until lightly browned. An easy dinner recipe with step-by-step instructions.
≈ 156 kcal/100 g · ≈ 841 kcal/serving
55 minEasyItalian
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
fresh ruffled lasagne, durum-wheat semolina, no filling90 g · Each sheet: approximately 20 cm long × 10 cm wide × 1 mm thick
crushed tomatoes180 g
finely grated Parmesan30 g
button mushrooms, thinly sliced100 g
heavy cream80 ml
olive oil15 ml
onion, finely diced40 g
garlic, minced3 g
salt3 g
Cookware and utensils
Small saucepan
Skillet
Small baking dish
Foil
Instant-read thermometer
Directions
01
Warm the olive oil in the skillet over medium heat.
Products
olive oil — 15 ml
Action
Warm
Time
2 min
Temperature
Medium heat
02
Cook the onion, garlic, and mushrooms until the mushrooms release their moisture and brown.
Simmer the crushed tomatoes, cream, and salt in the saucepan until slightly thickened.
Products
crushed tomatoes — 180 g; heavy cream — 80 ml; salt — 3 g
Action
Simmer
Time
8 min
Temperature
Gentle simmer
04
Spread a thin layer of sauce in the baking dish.
Products
crushed tomatoes — 180 g; heavy cream — 80 ml
Action
Spread
Time
2 min
Temperature
Warm sauce
05
Layer the fresh ruffled lasagne, mushroom mixture, sauce, and Parmesan, finishing with sauce and Parmesan.
Products
fresh ruffled lasagne, durum-wheat semolina, no filling — 90 g · Each sheet: approximately 20 cm long × 10 cm wide × 1 mm thick; button mushrooms, thinly sliced — 100 g; crushed tomatoes — 180 g; heavy cream — 80 ml; finely grated Parmesan — 30 g
Action
Layer
Time
7 min
Temperature
Room temperature
06
Cover the dish tightly with foil.
Products
No products at this step
Action
Cover
Time
1 min
Temperature
Room temperature
07
Bake the covered casserole until the fresh pasta is tender.
Products
fresh ruffled lasagne, durum-wheat semolina, no filling — 90 g · Each sheet: approximately 20 cm long × 10 cm wide × 1 mm thick
Action
Bake
Time
20 min
Temperature
190°C / 375°F oven
08
Remove the foil and bake until the Parmesan is bubbling and lightly browned.
Products
finely grated Parmesan — 30 g
Action
Brown
Time
5 min
Temperature
190°C / 375°F oven
09
Cool the casserole for five minutes before serving.
Products
No products at this step
Action
Rest
Time
5 min
Temperature
Serving temperature; casserole center at least 74°C / 165°F
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
