Thud. Mac-Thud. (macthud) wrote,
Thud. Mac-Thud.
macthud

Mushroom Lasagne report: So far, so tasty.

Having read several blog posts about such things, decided not to pre-cook the mushrooms. Sautéing may happen next time, more for flavor than other concerns. Was already planning not to pre-cook the pasta; stuck with that plan.

Left out the extra water the pasta box said to add to the sauce, figuring the mushrooms would provide. They did. In the end, rather than a sodden mess, it had almost perfect moisture levels.

First serving enjoyed on its own. 7 more servings into the fridge.

As prepared --

1 quart ricotta
2 cups shredded mozzarella
1/2 cup shaker-grated parmesan
2 eggs, lightly scrambled

all the above mixed together... plus

1 box lasagne noodles
1 pound sliced mushrooms
~4.5 cups herb & garlic sauce

~1.5 cup sauce bed in 9x12 pan
layer of lasagne noodles
layer of sliced mushrooms
1/2 the ricotta mix
layer of mushrooms
~1.5 cup sauce
layer of lasagne noodles
remaining ricotta mix
layer of mushrooms
layer of lasagne noodles
~1.5 cup sauce

topped with another ~2 cups mozzarella and ~1/2 cup parmesan

Covered with aluminum foil, and into a 375° oven for ~55 minutes. Rested covered for 10 minutes before first serving taken.
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