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1
Preheat oven to 350 degrees. Saute mushrooms in margarine and olive oil in a large skillet until lightly browned and moisture is released from the mushrooms.
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2
Place half of the cooked mushrooms in the bottom of an 8 x 8 casserole dish and spread out evenly. Sprinkle with 1/4 cup Mozzarella. Place in oven for 5-10 min., just long enough to slightly melt the cheese. This creates a firm bottom layer.
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3
In a large mixing bowl, lightly beat the egg. Stir in garlic salt or powder, Italian seasoning (crush it between your fingers as you add it) and parsley flakes. Add Ricotta, 1 cup Mozzarella, and 1/4 cup Italian cheese blend. Mix well.
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4
Spread 3/4 cup pasta sauce over the mushrooms/melted cheese bottom layer.
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5
Top with Ricotta mixture and spread evenly all the way to the edges to seal it.
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6
Place remaining mushrooms on top of Ricotta layer, and cover with 3/4 cup sauce. Top with 3/4 cup Mozzarella and 1/4 cup Italian cheese blend.
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7
Cover with foil, making sure the foil is tight enough so that it's not touching the cheese.
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8
Bake for 45 minutes, then remove foil. Return to oven for 10-15 minutes, or until cheese is bubbly.
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9
Heat remaining pasta sauce to serve with the meal.
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10
Allow lasagna to stand for at least 10 minutes before cutting. I ladle a small amount of sauce onto the plate, and then place a serving of lasagna on top of it.
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11
Makes 4, four inch by four inch servings.
