| 3 | tb | Butter |
| 1 | c | Onion, diced small |
| 1 | pk | (12 oz.) button mushrooms, diced |
| 1 | pk | (.88 oz) dried mushrooms rehydrated and chopped (reserve liquid) (I use two pkgs. of buttons total) |
| 2 | | Cloves garlic, minced |
| 1/3 | c | Marsala wine |
| 2 | tb | Fresh basil, chopped |
| | Salt and pepper to taste |
| 2 | lb | Ricotta cheese (I use no-fat) |
| 2 | | Eggs (I use the whites only) |
| 2 | c | Shredded mozzarella, divided |
| 1/2 | c | Grated parmesan |
| 1/2 | c | Chopped parsley |
| 4 | c | Prepared tomato sauce (I cheat and use chunky spagetti sauce) |
| | Lasagna noodles (I put mine in without boiling first and add an extra can of tomato sauce works out great!) |
