Ingredients//
1 container - organic baby portobello mushrooms
12 oz. bag of cauliflower rice
1/4 cup pre-soaked walnuts
2 sticks of butter
1 tsp fennel seeds
2 tbs parsley
Mushroom broth
1 tsp black pepper
1/2 tsp red chili flakes
1/2 tsp paprika
1 tbs minced dried onion
3 cloves minced garlic
2 tsp Italian seasoning
2 tsp kosher salt
3 tbs butter
1/4 red chili flakes
1/2 diced onion
3-4 cloves minced garlic
1 grated carrot
Mushroom broth
28 oz can of diced tomatoes
Dash kosher salt
1/2 tsp black pepper
1 tsp sage
1 tsp oregano
3 tbs butter
3 cloves minced garlic
1 bag of pre-washed spinach
Splash vegetable broth
4tbs butter
1 tbs flour
Mushroom broth
1 can heavy cream
1-2 oz Parmesan
1 tsp black pepper
1 tsp garlic powder
1/2 bag sun dried tomatoes
1/2 stick of butter
1/2 onion
1 can puréed tomato sauce
1 package of lasagna sheets
1 container ricotta
1 container shredded mozzarella cheese
1 container grated Parmesan
1/2 jar pitted Kalimantan olives
Handful shredded basil leaves
Italian Seasoned Mushrooms...
in a medium low heat skillet
3 tbs butter
1 tsp fennel seeds
simmer till butter is melted for a few minutes
1 container of pre-washed baby portabella mushrooms - diced
3 tbs of butter
few dashed of kosher salt
when juice come out of mushrooms
1 12oz bag of cauliflower rice
1 tbs of minced dried onions
1 tsp of pepper
2 tsp salt
stir and mix till soft and brown
when a little dry add bottom pan with mushroom broth
2 tsp of italian seasoning
2 tsp of dried parsley
1/2 tsp paprika
1/2 tsp of red chili flakes
stir occassionally till mushroom broth is gone
heat oven to 350F
cook flat on a pan for 15 minutes
turn over mushrooms to other side and cook another 15 minutes
takeout and cool when done
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Homemade Pasta Sauce Main...
3 tbs of butter
1/2 tsp red chili flake when butter is melted
add in 1/2 diced onion
add in minced garlic after onion carmelizes
simmer for 3-5 minutes
add 1 grated carrot
fill bottom pan with mushroom broth
simmer till carrots are soft
add in 28 oz. of diced tomatoes
1/2 tsp black pepper
few dashes of kosher salt
simmer till tomato sauce is thick
1 tsp sage
1 tsp oregano
mix
leave on low heat till assembly
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Base Sauce for bottom of pan ...
4 tbs of butter
1 can of pureed tomato sauce
1/2 onion
dash of kosher salt
simmer and stir till onion is soft
when sauce looks ready, remove and toss onion
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Cream Sauce...
3-4 tbs butter
1/8 tsp nutmeg
1 tbs of flour when butter is melted
simmer and stir till flour and butter is thick, add mushroom broth to bottom of pan
simmer and stir till thicken, add 1 can of heavy cream
1 tbs black pepper
1 tsp of garlic powder
dashed of kosher salt
simmer and stir till cream turns dark beige
slowly add and stiry in grated parmesean, till sauce starts to thicken
throw in diced sundred tomato
put on low heat till assembly
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Sauteed Spinach...
3 tbs of butter
3 cloves of minced garlic
when butter in melted add in 1 bag of pre-washed spinach
throw in a little bit of vegetable broth
cover pan and simmer on low, till spinach is whithered
put on low till assembly
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Lasagna time...
pre-grease cassarole dish
cover bottom of dish with Base Sauce
-add single layer of al dente lasagna noodles
lightly cover noodles with Homemade Pasta Sauce
layer in Italian Seasoned Mushrooms
lightly cover with shredded mozzerlla
sprinkle in powdered parmesean to cover mushrooms
-add single layer of al dente lasagna noodles
spread layer of Sauteed Spinach
1 container of ricotta cheese, dolops randomly with spinach
add shredded basil leaves
sprinkle little bit of mozzerella
-add single layer of al dente lasagna noodles
spread Cream Sauce on top of noodles
lightly cover with mozzerlla and parmesean
dalop the remaining Pasta Sauce Main
cut kalamata olives and lightly spread them on top
Heat in oven at 350 for 45 minutes
then Broil High for 5 minutes
take out and cool for 20 minutes
