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Portobello Mushroom Lasagna

Kosher salt

Good olive oil

3/4 pound dried lasagna noodles

4 cups whole milk

12 tablespoons (11/2 sticks) unsalted butter, divided

1/2 cup all-purpose flour

1 teaspoon freshly ground black pepper

1 teaspoon ground nutmeg

1 1/2 pounds portobello mushrooms

1 cup freshly ground Parmesan

Preheat the oven to 375 degrees F.

Bring a large pot of water to a boil with 1 tablespoon salt and a splash of oil. Add the lasagna noodles and cook for 10 minutes, stirring occasionally. Drain and set aside.

For the white sauce, bring the milk to a simmer in a saucepan. Set aside. Melt 8 tablespoons (1 stick) of the butter in a large saucepan. Add the flour and cook for 1 minute over low heat, stirring constantly with a wooden spoon. Pour the hot milk into the butter-flour mixture all at once. Add 1 tablespoon salt, the pepper, and nutmeg, and cook over medium-low heat, stirring first with the wooden spoon and then with a whisk, for 3 to 5 minutes, until thick. Set aside off the heat.

Separate the mushroom stems from the caps and discard the stems. Slice the caps 1/4-inch thick. Heat 2 tablespoons of oil and 2 tablespoons of the butter in a large (12-inch) saute pan. When the butter melts, add half the mushrooms, sprinkle with salt, and cook over medium heat for about 5 minutes, until the mushrooms are tender and they release some of their juices. If they become too dry, add a little more oil. Toss occasionally to make sure the mushrooms cook evenly. Repeat with the remaining mushrooms and set all the mushrooms aside.

To assemble the lasagna, spread some of the sauce in the bottom of an 8 by 12 by 2-inch baking dish. Arrange a layer of noodles on top, then more sauce, then 1/3 of the mushrooms, and 1/4 cup grated Parmesan. Repeat 2 more times, layering noodles, sauce, mushrooms, and Parmesan. Top with a final layer of noodles and sauce, and sprinkle with the remaining Parmesan.

Bake the lasagna for 45 minutes, or until the top is browned the sauce is bubbly and hot. Allow to sit at room temperature for 15 minutes and serve hot.

How about a nice bowl of meatballs -- my favorite recipe is:

1 pound of lean hamburger

2 slices of white bread, crusts removed

1 small chopped (fine) onion

1 egg

dash of garlic powder

salt and pepper to taste

Mix all ingredients well., and shape into meatballs. Brown in a little oil. Add a little tomato sauce and simmer, covered, until done about 30 minutes. This makes about 10 meatballs, so increase recipe as necessary. Also, don't substitute bread crumbs for the bread -- the meatballs are much more juicy and moist when using the bread.

I think with all of the noodle dishes, just some meatballs would add a nice touch. Hope you enjoy your meal!

I had a recipe for one although I can't remember where it is that was a red and white sauce based. The white sauce was beschmel, and it had thinly sliced zucchini, and yellow crooked neck squash in it. You could also add in some eggpant-peeled. It was very very good. I made a HUGE batch for my mom and I ate that for breakfast for a couple of days.

Also my mother in law makes a wonderful white chicken

lasagna with artichoke hearts, chicken and pine nuts.

And I know you said you wanted recipes from our own homes and trials (that is why I ask on here, if I wanted a million different recipe to try out I would have googled it myself). But I am going to give you one link. It's for a "Boca Lasagna" but you could try 1/2 boca ground stuff and 1/2 the amount of a vegan sausage for a little flavor and spice.

http://www.kraftfoods.com/kf/recipes/boca-lasagna-...

a good veg one would be spinach and white sauce and string cheese although ive nevr tried iv heard it tastes awesome.

if u wnt meat then try a fish lasania with a lot of cheese and white sauce but u might wnt 2 check these out b4 actually makin em

Check out Dessert Lasagna

http://dessert.betterrecipes.com/peach-and-cheddar...

http://www.foodnetwork.com/recipes/george-duran/ch...

but I'd favor one of these fruit desserts which I have made:

Punch Bowl Cake: Angel food cake pieces, strawberries and whipped cream. Layer as you would a banana pudding. Top with whipped topping. Frozen strawberries work well.

Chocolate dipped strawberries.

Navel orange sections and strawberry/banana yogurt dip

Ambrosia over sparkling jello cubes in clear cups: Oranges, apples, fresh grated coconut, pecans

Strawberry and cantaloupe kabobs--marinate in Five alive juice or water to keep hydrated

Peach or apple cobbler

Or my favorite with all those starches-- my own mixed fruit dish:

Ingredients:

Large commercial can fruit cocktail, drained

15 oz. Mandarin oranges; drained

8 oz jar maraschino cherries; drained

10 oz bag fro zed grated coconut; thawed

2 cups rinsed, drained and toasted pecans

1 teaspoon grated cinnamon

Garnish optional*

*Small pack or handful or cranraisins

*cherries with stems

*Toasted pecan halves

Combine; gently toss and place in low flat 3-4 quart glass dish. Garnish optional with cherries, pecan halves and cranraisins

Pavia Soup

Pavia is a small but very old city to the south of Milan, and this soup is its specialty.

3 tablespoons butter

6 slices firm, coarse-textured bread (like

Italian, shepherd or French- hard crust)

6 cups chicken broth

Salt

6 eggs

Freshly ground pepper

6 tablespoons freshly grated parmesan cheese

Preheat oven to 350 degrees F and turn off. Melt the butter in a saucepan and fry the bread slices on both sides until golden brown. Divide among 6 soup bowls. Place bowls in oven.

Meanwhile, bring broth to a boil, adding sale if necessary. Break an egg onto each slice of bread in the bowls and pour the boiling broth over it. Add pepper to taste. Sprinkle with parmesan and garnish with chopped parsley and a little grated nutmeg if desired and serve

Splendid Spumoni

2 cups heavy cream

2/3 cup condensed milk ( not evaporated)

1 (21 ounce) can cherry pie filling

1 teaspoon rum extract

1/2 cup mini chocolate chips

1/2 cup finely chopped toasted nuts of choice

Although not a true spumoni ice cream. this dessert is so and pretty. Freeze solid for an ice cream texture or partially frozen for a mousse like texture. I like to make this for my family for festive occasions. Chill milk and cream in the refrigerator at least 30 minutes. Then whip both together with an electric mixture until soft peaks form. Blend in the cherry pie filling, extract and chips and nuts. Place in an 8 or 9 inch square pan. Cover and freeze firm.

Serve as is or add ice cream toppings of choice

Italian Cream Cake

2 cups granulated sugar

1/2 cup (1 stick) butter or margarine

5 egg yolks

1 teaspoon vanilla extract

1 teaspoon baking soda

2 cups flour

1 cup buttermilk

1 cup coconut

1 cup pecans

5 egg whites

Cream sugar and butter well. Add egg yolks, one at a time. Mix vanilla extract and baking soda in small bowl, and mix flour and buttermilk in separate small bowl. Begin with vanilla mixture and add flour mixture alternately with vanilla mixture until all blended. Add coconut and pecans. Beat egg whites and fold into batter. Pour into 3 (9-inch) rounds or one sheet cake pan and bake at 350 degrees F for 20 minutes.

Icing

8 ounces cream cheese, softened

1/2 cup (1 stick) butter or margarine

1 cup chopped pecans

1 cup coconut

1 box (4 cups) powdered sugar

Mix together ingredients in the order listed.

Garlic Rosemary Focaccia

Posted by bettyboop50 at recipegoldmine.com May 9, 2001

3 whole heads garlic, not cloves

1/2 cup extra virgin olive oil

2 scant tablespoons or 2 (1/4 ounce)

packages active dry yeast

2 teaspoons granulated sugar

2 cups warm water, 105 to 115 degrees F

4 1/2 to 5 1/2 cups unbleached flour

1 cup whole wheat flour

2 teaspoons salt

Cornmeal, for pans

2 tablespoons crushed fresh rosemary

leaves or 2 teaspoons dried

Coarse salt, optional

Preheat oven to 400 degrees F.

Separate garlic head into cloves and peel. Add olive oil in a small heavy saucepan, add garlic, cover and cook over very low heat for 20 minutes, or until softened but not browned.

Remove from heat and strain. Set oil aside to use later. When cool, cut cloves into lengthwise slivers and set aside.

In a large bowl, dissolve yeast and sugar in warm water. Add 1 cup of unbleached flour and stir thoroughly. Let sit for 15 minutes or until mixture is filled with tiny bubbles.

Add 2 tablespoons of reserved garlic oil and 1 more cup of unbleached flour and all of the whole wheat flour and salt to the yeast mixture.

Beat vigorously with a dough hook or a heavy sturdy spoon for 2 minutes. Gradually add more of the remaining flour, 1/4 cup at a time, until dough forms a mass and begins to pull away from sides of bowl.

Turn out onto a floured surface and knead, adding more flour a little at a time as necessary for 8 to 10 minutes, or until you have a smooth elastic dough and blisters begin to develop on surface.

Place dough into an oiled bowl. Turn to coat the entire ball of the dough with oil. Cover with a tightly woven kitchen towel and let rise for about 1 hour or until doubled in size.

Sprinkle a well greased 13 x 18-inch baking sheet with cornmeal. Turn dough onto an oiled work surface. With the heel of your hand, flatten dough into an 11 x 16-inch rectangle. Lift dough onto baking sheet. Using hands, press dough into corners and edges of baking sheet.

Flattening dough with hands rather than a rolling pin will give the irregular texture associated with focaccia. Cover dough with towel and let rise 20 minutes.

Sprinkle top of dough with rosemary and the slivered garlic. Using fingertips, make indentations in dough about 1/2 inch deep and 1 inch apart, to give a dimpled effect. As you do this, press garlic slivers into dough to keep them from falling off or over cooking. Cover dough with towel and let rise an additional 20 minutes.

Place a shallow pan on lower shelf of oven and heat up.

D

http://www.momswhothink.com/dinner-recipes/lasagna...

http://www.momswhothink.com/healthy-recipes/health...

http://jas.familyfun.go.com/recipefinder/display?i...

http://www.emerils.com/recipe/name/emeril%27s_lasa...

http://allrecipes.com/Recipe/Hearty-Vegetable-Lasa...

http://www.tasteofhome.com/Recipes/Beef-Taco-Lasag...

here are a bunch of ideas good luck and have fun with it....