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Nancy Dentler
Ingredients:
Non-stick cooking spray
4 oz. package John Wm. Macy's Romano Garlic CheeseSticks
4 ounce package John Wm. Macy's Tuscan Swiss CheeseSticks
32 ounces ricotta cheese
2 cups grated Parmigiano-Reggiano cheese
4 cups meat sauce or marinara sauce
2 cups sautéed sliced fresh mushrooms
Instructions:
1. Heat oven to 375 degrees Fahrenheit.
2. Spray 14 inch by 9 inch baking dish with non-stick spray. Remove 1 Cheese Stick from each package and reserve them for the lasagna topping.
3. In a 2 quart bowl combine ricotta and Parmigianino-Reggiano cheeses and mix well. Spread remaining Romano Garlic Cheese Sticks on bottom of baking dish.
4. Evenly layer the following ingredients in the baking dish: half the ricotta mixture, 1 cup mushrooms, 2 cups sauce, the remaining Tuscan Swiss CheeseSticks, the remaining ricotta mixture, 1 cup mushrooms, and the remaining sauce.
5. Crumble the 2 reserved Cheese Sticks and spread the crumbs on top of the baking dish.
6. Bake for about 40 - 45 minutes or until heated completely. Cool 10 - 15 minutes before serving (Makes 8 servings)
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