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Get a whole shit pile of mushrooms, like 1.5 pounds of the stuff, wash and cut into small cubes, maybe 1 cm square. They're mushrooms, it's not a highly precise thing, just make then nice and small.
At that point I put about 3 table spoons of olive oil in my flat bottomed wok and then all those mushrooms. Put the heat on medium, you want to cook them down a bit but do not let them scorch. So you'll be stirring them a lot while this goes on.
While this is going on, you should get a decent sized sauce pan out and put in your favorite spaghetti sauce in it. Put that on a med-low heat; you're trying to cook this down just a little. I really like to put a couple table spoons in the sauce jar after dumping it out and shaking it around to get all the sauce out, and give the sauce a little extra flavor. You can also toss in some extra oregano, garlic powder, etc. Stir every now and then to make sure it doesn't burn on the bottom either.
The other thing you need to make is the cheese mix. For that I get a bag of shredded mozzarella, a 6 oz (I think it's 6, it's small) carton of ricotta, and an egg. Mix about 85% of the mozzarella into a bowl with all of the ricotta and an egg. Beat that all together.
By now the mushrooms are all cooked down and pretty grey and smaller than when they started. Take the wok off the heat and, into a collander, drain the mushroom bits into the sink. Try to get as much of the mushroom water off as possible. I usually dump the bits back into the wok so I don't have to clean another container.
Get a pan that's about 2 inches deep and a good foot across square (or so) and spoon just a little of the tomato sauce around on the bottom. This is to make it so your noodles don't stick to the bottom. I use Barilla no-boil Lasagna noodles, they come out awesome and make this so much easier to do. Lay a single layer thick of noodles on top of the sauce. Then spoon on a layer of cheese, not too thick, you just want to make it so you can't see the previous layer. Then the mushrooms. Then sauce, and back to noodles. Keep going until you're either out of ingredients or the pan is full. When you hit the top, dump on all of that left over mozzarella so you get a nice cheese crust action to this thing.
Put in oven, set temp at 375 F, and use a timer set at 37 minutes. You probably want to put the pan on top of a cookie sheet or something else heavy in case anything bubbles over, because that would not be fun to clean out of an oven. When you take it out, let it stand on the counter for a good 10 to 15 minutes so it sets up and cools. I use that time to cook up one of those frozen bread loves from the store, with the garlic and butter in them already.
Good luck.
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