Open Mushroom, Pepper And Tomato Lasagna
(updated on Feb 13, 2008)
Ever try lasagna as an appetizer? Why not?
6 Sheets lasagna noodles1/3 Cup olive oil
2 Shallots, sliced
2 Cloves garlic, chopped finely
12 Oz. mushrooms, thickly sliced
2 Tbsp balsamic vinegar
8 Ontario greenhouse cherry tomatoes, quartered
½ Tsp dried basil
Salt and pepper to taste
1/3 Cup chopped fresh parsley
12 Curls shaved Asiago or Parmesan cheese
Cook pasta in boiling, salted water until tender.
Meanwhile, in a large, nonstick skillet, heat ¼ cup of the oil over medium high heat. Add shallots, garlic and mushrooms. Cook for 2-3 minutes. Stir in vinegar and tomatoes. Heat until warm. Remove from heat and season with basil and salt and pepper.
To serve, drain pasta well and toss with remaining 2 tbsp oil. Loosely fold lasagna noodle in each dish, scatter mushroom mixture over top. Sprinkle with parsley and shaved cheese. Makes 6 appetizers.
