8 strips rippled edge lasagne noodles
2 lbs. fresh mushrooms
4 tbsp. butter
3 (8 oz.) cans tomato sauce
8 oz. Mozzarella cheese, thinly sliced
12 oz. Ricotta or Cottage cheese
1/2 tsp. salt
1/8 tsp. ground black pepper
1/2 c. grated Parmesan cheese

Cook noodles following package directions; drain and set aside. Rinse, pat dry and slice mushrooms (makes about 10 cups).

In a large skillet, heat butter; add mushrooms and saute for 5 minutes. Drain off any mushroom liquid. Butter a 12x9x2 inch casserole. Cover bottom with 1 can of the tomato sauce. Top with 4 strips of the cooked noodles, overlapping edges slightly. Arrange half of the Mozzarella over the noodles and spoon half of the mushrooms over the cheese. Combine 1 can of the tomato sauce with Ricotta cheese, salt and black pepper. Spoon half of the cheese and tomato mixture over the mushrooms. Sprinkle with half of the Parmesan cheese. Repeat. Place in a preheated moderate oven (350 degrees) for 30 minutes or until bubbly. Let stand 10 minutes before serving. Yield: 6-8 portions.