I chose this recipe because when I got vegetarian, on Christmas day

I didn't have
any another food to eat besides the typical christmas rice, so my
mother decided to make
this lasagna and do it every single Christmas.
MUSHROOMLASAGNA
INGREDIENTS
1 package of fresh pasta for lasagna.
300 pounds of sliced mozzarella cheese.
300 pounds of paris mushrooms.
Grated parmesan cheese to taste to sprinkle.
Tomato sauce:
1 chopped onion.
2 chopped garlic cloves.
1 spoon of olive oil.
3 chopped ripe tomatoes.
½vegetable broth tablet.
250 pounds of ready sauce.
250 ml of water.
1 spoon of sugar.
Parsley to taste.
White sauce:
750 ml of milk.
2 spoon of maize start.
½vegetable broth tablet.
1 spoon of butter.
Grated nutmeg on time.
Basil to taste.
PREPARATION
For the tomato sauce:
1.Grill the onion and the garlic on the olive oil until it's brown, add
the tomatoes, ready
sauce, broth vegetable, sugar and water.
2.Let it thicken for 15 minutes.
3.Sprinkle with parsley and turn off the heat.
For the white sauce:
1.Take the ingredients to the heat until it's thicken.
2.In the end, sprinkle with nutmeg and basil.
For the mushrooms:
Slice the mushrooms, put them in a frying pan with some olive oil.
Let it brown, add about 4 tablespoons of soy sauce and sprinkle
with black pepper.
MOUNTING:
1. On a platter, pour some tomato sauce.
2. Make the lasagna pasta layers, mushrooms, mozzarella, tomato
sauce and white sauce
until finish it.
3. Sprinkle with grated parmesan cheese and take the preheated
oven for 30 to 40 minutes,
covered with aluminium paper withdrawn in the end.
4. Turn off the oven, wait for 10 minutes and serve

CORREÇÃO
I chose this recipe because when turned vegetarian, on Christmas
day I didn't have any other food to eat besides the typical christmas
rice, so my mother decided to make
this lasagna and she does it every single Christmas.
MUSHROOM LASAGNA
INGREDIENTS
1 package of fresh pasta for lasagna.
300 pounds of sliced mozzarella cheese.
300 pounds of paris mushrooms.
Grated parmesan cheese to taste to sprinkle.
Tomato sauce:
1 chopped onion.
2 chopped garlic cloves.
1 spoon of olive oil.
3 chopped ripe tomatoes.
½vegetable broth tablet.
250 pounds of sauce.
250 ml of water.
1 spoon of sugar.
Parsley to taste.
White sauce:
750 ml of milk.
2 spoon of maize start.
½vegetable broth tablet.
1 spoon of butter.
Grated nutmeg.
Basil to taste.
PREPARATION
For the tomato sauce:
1.Grill the onion and the garlic on the olive oil until it's brown, add
the tomatoes, sauce, vegetable broth, sugar and water.
2.Let it thicken for 15 minutes.
3.Sprinkle with parsley and turn off the heat.
For the white sauce:
1.Take the ingredients to the heat until it thickens.
2.In the end, sprinkle with nutmeg and basil.
For the mushrooms:
Slice the mushrooms, put them in a frying pan with some olive oil.
Let it brown, add about 4 tablespoons of soy sauce and sprinkle
with black pepper.
MOUNTING:
1. On a platter, pour some tomato sauce.
2. Make the lasagna pasta layers, mushrooms, mozzarella, tomato
sauce and white sauce
until finish it.
3. Sprinkle with grated parmesan cheese and take the preheated
oven for 30 to 40 minutes,
covered with aluminum paper withdrawn in the end.
4. Turn off the oven, wait for 10 minutes and serve