Four Cheese Mushroom Lasagna

Crispy top? Check. Chewy cheesy deliciousness? Check. Holds together like a lasagna should? Check.

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.

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About The Confluent Kitchen

I am food obsessed. I love trying new recipes, putzing in the kitchen, making my own cheese and other random kitchen tom-foolery. Follow my exploits.. the good, the bad, and the burnt.
This entry was posted in Comfort Food, Cooking, Italian Food, Organic, Putzing in the kitchen, Rambling and tagged , , , , , . Bookmark the permalink.

6 Responses to Four Cheese Mushroom Lasagna

  1. Madhu says:

    Simple and easy, just like I like it 🙂

  2. Ben says:

    I see red on top. Did you use marinara in any of the layers or just on top?

  3. Mel says:

    Garlic butter? I MUST find this! Though in my po-dunk town in Arkansas I couldn’t even find cilantro the other day. *sigh*

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