Ranking #1 in nearly every "favorite cookie" poll, the chocolate chip cookie is pretty much the go-to cookie of choice for both kids and grownups alike.
Portobello Mushroom Lasagna
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- #114485
You can make a brilliant vegetarian lasagna just by opting out of adding beef or sausage, but subbing in savory portobellos is an even better choice. So perfect that even a carnivore wouldn't mind.
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
2 jars (24 ounce size) tomato sauce, bought or homemade
1 pound lasagna noodles, cooked and drained
1 container (32 ounce size) whole milk ricotta cheese
3 eggs
1 clove garlic, minced
2 tablespoons chopped fresh parsley
salt and pepper, to taste
1/2 cup fresh grated Parmesan cheese, divided
4 cups grated mozzarella cheese
1 pound portobello mushrooms, sliced
1 large onion, chopped
3 cloves garlic, minced
olive oil
directions
Preheat the oven to 350 degrees F.
Spread a thin layer of pasta sauce in the bottom of a lasagna or roaster pan. Cover with a layer of lasagna noodles.
In a bowl, combine the ricotta, eggs, garlic, parsley, salt, pepper, and half the parmesan.
Spread a layer of the ricotta mixture on the lasagna noodles. Top with a layer of mozzarella.
In a skillet over medium heat, cook the mushrooms, onion, and garlic in a little olive oil. Cook until the vegetables are soft.
Place a layer of the mushroom mixture over the cheese layer.
Repeat the layers starting with more sauce until all the ingredients are used. Top all with Parmesan cheese.
Cover the pan in foil and bake at 350 degrees F for 1 hour or until heated through. Remove the foil and bake for 15 more minutes or until browned.
Remove the portobello mushroom lasagna from the oven and let stand for 10 minutes before slicing into serving pieces.
nutrition data
Nutritional data has not been calculated yet.
This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
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