From the recipe box of travel writer Carole Terwilliger Meyers.
8 oz. lasagna noodles, broken into thirds
Boil per package instructions but cut the time in half, about 6 minutes. Drain and set aside.
1 Tbl. olive oil
1 Tbl. butter
1/2 sweet onion, chopped
Sauté in oven-safe skillet over medium heat.
4 garlic cloves, minced
1/2 tsp. pepper
½ lb. mushrooms, perhaps a mix of shitake and brown
Add and sauté until browned.
1 28-oz. can crushed tomatoes
3 Tbl. fresh chopped basil (or Italian parsley)
Mix. Add noodles and fold in.
4 oz. fresh mozzarella cheese, sliced
Sprinkle over top.
425 degrees for 10 minutes.
8 fresh basil leaves, torn
Sprinkle on top.
(www.berkeleyandbeyond2.com; copyright Carole Terwilliger Meyers)