12 lasagna noodles

8 oz (225 g) brown button mushrooms, finely chopped

1 onion, finely chopped

2 cloves garlic, finely chopped

2 tablespoons (30 ml) olive oil

1 tablespoon (15 ml) white wine vinegar

2 tablespoons (30 ml) water

5 cups (1.25 litres) Bolognese sauce

4 cups (1 litre) shredded mozzarella cheese

Salt and pepper

Cook the pasta in boiling salted water until al dente. Rinse under cold water and oil lightly. Set aside.

In a skillet, brown the mushrooms, onion and garlic in the oil approximately 10 minutes. Season with salt and pepper. Deglaze with the vinegar and water. Adjust seasoning. Set aside.

With the rack in the middle position, preheat the oven to 190 °C (375 °F).

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