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.
Simple and easy, just like I like it 🙂
Thanks! Normally lasagna is kind of an undertaking, but I literally just dumped it all in a bowl and then spread it out on the noodles and baked. Super easy. 🙂
I see red on top. Did you use marinara in any of the layers or just on top?
I used no marinara at all. That’s the highly crustified cheese crust. Pinky swear.
Garlic butter? I MUST find this! Though in my po-dunk town in Arkansas I couldn’t even find cilantro the other day. *sigh*
Sorry for what can only be described as an epic delay.. Mince garlic finely, combine with softened butter. Make your own compound butter, podunk backwoods bedamned!