Lasagna with Double Cheese, Pepperoni and Fresh Mushrooms

Cook pasta according to package directions; drain; set aside.

Melt butter in medium fry pan. Sauté mushrooms and garlic until tender and any liquid has evaporated. Blend in flour. Gradually stir in milk. Cook and stir over medium heat until mixture boils and thickens. Add salt and pepper to taste; set aside.

Combine ricotta cheese, egg and parsley; set aside.

Spread a thin layer of pizza sauce over bottom of 2-quart (2 L) shallow rectangular baking dish.

Layer half of the lasagna, half the remaining pizza sauce, half the ricotta cheese mixture, half the mushroom sauce, half the pepperoni and half the Mozzarella cheese slices. Repeat layering. Place on a baking sheet.

Bake in preheated 375 °F (190 °C) oven 40 to 45 min or until hot and bubbly.

Microwave Method: Cook pasta conventionally on top of stove according to package directions; drain; set aside. In a 1 1/2-quart (1.5 L) microwave-safe bowl, microwave butter, uncovered, at High (100 %) 45 sec. Stir in mushrooms and garlic and microwave, uncovered, at High (100 %) 7 min; drain. Blend in flour. Gradually stir in milk. Microwave, uncovered, at High (100 %) 6 to 8 min or until mixture boils and thickens, stirring twice. Add salt and pepper to taste; set aside. Continue with Step 3,4 and 5 but use a microwave-safe baking dish and do not place dish on a baking sheet. Cover with vented plastic wrap. Microwave at High (100%) 15 to 18 min or until hot and bubbly.

Recipe tested in 700 watt microwave oven.