No pictures this time, folks. It's not a pretty dish, but it's comfort food. :)
3 sheets parboiled lasagna
12 small cherry tomatoes fresh from the garden
1 tbsp. balsamic vinegar
2 tbsp. organic tomato sauce
1/2 cup champagne or other sweet white wine
5 sprigs organic fresh basil
1/4 cup chopped red onion
1/3 cup chopped fresh wild mushrooms (or reconstituted freeze-dried wild mushrooms)
1 cup fresh ricotta
Heat oven to 350 Farenheit.
In sauce pan over medium heat combine cherry tomatoes, basil, onion, mushrooms, champagne and tomato sauce. Heat until reduced by 1/3. In small baking dish, crumble and crack lasagna sheets. Mix in the sauce. Cover mixture with ricotta and bake for 20-25 minutes or until pasta is soft.
*Pasta may clump. If you prefer, layer like a normal lasagna instead. :) Yum!
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