Last night I got home from work and decided only lasagna would do. I sliced up 2 large portabello caps, grated 1 clove of elephant garlic, and minced 1 shallot.
I combined 1 8 oz container of ricotta, 6 oz of shaved parmesan, 6 oz of grated provolone, the grated clove of elephant garlic .. some salt and pepper.. into a bowl. I added a splash of cream to loosen the mixture up.
I liberally spread some butter garlic on the bottom of my baking dish.. What is butter garlic you say? It’s a partially hydrogenated spread that is made primarily of garlic. It’s a thing I didn’t know about until I ate at Zankou Chicken in California.. but I discovered that it was available in grocery stores too.
Anyway, so after that, I begin the layering process. Noodles, cheese mixture, mushrooms/onion, noodles, cheese mixture, grated mozzarella, mushrooms/onion.. noodle, mozzarella.. mozzarella.. mozzarella.
Fast forward 50 minutes at 375 and we have fabulousness!
I feel like the noodles could’ve been done a bit more (I used oven ready since I’m lazy) but Confluent Boyfriend says I shouldn’t change a thing. His zeal for this dish is evidenced by him picking out of the pan once the leftovers were away.
Not bad for 35 minutes of work.