8 Lasagna Noodles
** Cook noodles according to package directions; drain; set aside. (I use oven ready noddles and skip this step entirely)
3 T butter
4 C sliced fresh mushrooms
1 clove garlic, minced
2 T all-purpose flour
2 C milk
salt and pepper
** Melt butter in medium fry pan. Saute mushrooms and garlic until tender and any liquid has evaporated. Blend in flour. Gradually stir in milk. Cook and stir over medium heat until mixture boils and thickens. Add salt and pepper to taste. Set aside.
1 C ricotta cheese
2T fresh parsley
** Combine ricotta cheese, egg and parsley. Set aside.
1 can (14oz) pizza sauce
8oz thinly sliced pepperoni
10 oz thinly sliced (or grated) mozzarella cheese.
Spread a thin layer of pizza sauce on the bottom of an 8cup shallow rectangular baking dish.
Layer half the noddles, half the remaining pizza sauce, half the ricotta cheese mixture, half the mushroom sauce, half the pepperoni and half the mozza cheese.
Bake in a preheated 375 F oven 40-45 min until hot and bubbly.
Source: Best of the Milk Calendar Recipes: Pasta Dishes.
YUM YUM YUM. I double it and put it in a 9x13 pan.