Mushroom Lasagna

1 lb farmer's cheese [or substituted well-drained cottage cheese]
1/2 lb low-fat or part-skim ricotta
2 egg whites
2 Tbsp grated Parmesan
1 Tbsp minced fresh chives
1 Tbsp minced fresh parsley
1/4 tsp freshly ground black pepper
8 oz lasagna noodles, uncooked
1 large onion, minced (1 cup)
1/4 dry red wine
1 1/2 lb mushrooms, cleaned and sliced
4 cups Red Sauce [recipe above]

Puree farmer's cheese, ricotta, egg whites and Parmesan. Blend in
chives, parsley and pepper by hand. In a large pot of lightly salted
boiling water, cook lasagna noodles until just tender but not mushy,
about 10 minutes. Remove noodles with a slotted spoon, dip into cold water and lay out flat on clean kitchen towels (not paper).

In a skillet, simmer onions in wine for about 5 minutes until very
soft. Stir frequently, but keep the pot covered in between stirrings.
Add mushrooms and cook until they are soft and half their original
volume, about 5 minutes. Drain the vegetables.

Preheat oven to 375 deg F. Combine cheese mixture and all but 1/4 cup of the mushroom mixture. Spread 2 cups Red Sauce in the bottom of a 9-by-14-inch baking pan. Alternate layers of noodles, cheese, noodles, cheese, ending with a final layer of noodles. Cover with remaining sauce. Distribute reserved mushrooms over the top.

Bake, covered, for 1 hour. Uncover and bake for 5 minutes longer.
Remove from the oven and let sit for 10 minutes before cutting.

Serves 9.