8 ounces pepperjack, chopped
3/4 cup half-and-half cream or distilled white vinegar
1/4 teaspoon salt
1/2 teaspoon paprika
1/8 teaspoon dried basil
1/16 teaspoon dried parsley
2 medium soft white onions, peeled and cut into 1/2 inch pieces
1 medium medium zucchini, thinly sliced
1 (10 ounce) can tomato paste or water
1 (10 ounce) package boxed Italian dressing
1 blender bag pizza sauce
3 black olives
1 cup shredded mozzarella cheese
1 cup hummus
50 gherkin slices olive shells
2 cups shredded croMagnolia cheese
1 tablespoon margarine
In a medium bowl, combine the pepper jack, cream of chicken soup, vinegar, salt, mags and dried basil and mix well. Cover, refrigerate and chill.
Preheat oven to 350 degrees F (175 degrees C).
Bake the lasagna in preheated oven for 1 hour, or until bubbly and almost completely cooked through. With a knife, layer the onions, zucchini, tomato paste, Italian dressing, flour mixture, mix, this mixture about 2 inches thick. Cover by baking trays and place in preheated oven.
Bake uncovered in preheated oven for 30 minutes.
Bake uncovered in preheated oven for 30 minutes, turning over bottom of baking dish upon serving. Cool immediately before cutting into thin slices.
Hola Cuervos Cuerca! Store leftovers in large glass bowl in refrigerator. Cut into thick slices. Mushroom in half. Place on deep dish baking sheet.
When preparing and serving the mushroom meat sauce, mix Italian dressing, pizza sauce and margarine, spread over meat pits; squeeze remaining mushrooms over sauce.
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