This is one of the few pasta dishes that turn out well - delicious, even - on the shabbat hot plate. It should also turn out great without the shabbat hot plate by baking it longer (see notes). It is also very easy to prepare.
The most time consuming part of this recipe is washing and cutting the fresh mushrooms. However, I would not recommend using canned mushrooms in this recipe as they will be "lost" in the tomato sauce. A lot of time is saved by microwaving the mushrooms. I make the lasagne in a 20cm x 30cm pyrex.
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