Ingredients:
About 12 lasagna noodles
6 to 8 finely chopped garlic cloves
800g (1 lb. 12 oz.) tomatoes, cut into cubes or a box of crushed tomatoes
2 tbsp. tomato paste (I omitted)
250g (8 oz.) fresh mushrooms, chopped or 1 can mushrooms
1 chopped onion
2 tbsp. olive oil
1 box sweet cream (250g – 1 cup)
150g (5 oz.) grated hard cheese
1 tsp. sugar
Salt and fresh pepper to taste
Oregano to taste
Method:
1. Pre-heat oven to 170°C (340°F).
2. Grease a deep pan and fry mushrooms on high flame, mixing until all liquid evaporates.
3. Add olive oil, onions, garlic and fry for 2 more minutes. Add tomatoes, bring to a boil, add salt, pepper, oregano, sugar and tomato paste.
4. Add sweet cream and cook on low flame for 2 to 3 minutes.
5. Grease baking pan, lay down 4 pieces of lasagna, cover with sauce, add another 4 pieces and continue. Cover the top with large amount of sauce. Sprinkle with grated cheese.
6. Bake in the center of the oven at 170°C (340°F) for about half an hour.
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