Lasagna & Stuffed Mushrooms

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Ok so I had planned on going Japanese today and making yakisoba, but my wife called and said she was in the mood for Italian Sausage, so after bouncing between a few things, we decided on Lasagna and for an appetizer I went with stuffed mushrooms. I figured it would be to easy to buy the noodles, so for the first time in my life ever I decided to make the noodles from scratch…. this was fun.

Noodle Recipe

3 cups of flour

2 egg whites

1 tablespoon of Olive Oil

Mix all ingredients together throughly, and then kneed the dough for about ten minutes. Next you let the dough rest for about an hour (I started the rest of my junk while it was resting).

I found it easier to separate the dough into three pieces  for the next step. Flour liberally the board and the top of the dough, then I rolled the dough flat as I could with a rolling pin. I then used my nifty squiggly pastry cutter to make it look kinda like lasagna noodles. Boil for about a minute or two and remove.

Lasagna Sauce

I kinda used my spaghetti sauce for the lasagna sauce.

The layers I did for the lasagna are in this order

1st I put in a layer of Sauce

2nd Row of Noodles

3rd Mozzarella Cheese

4th Sauce

5th Ricotta Cheese

6th Noodles

7th THIN layer of sauce (mostly for coloring)

8th Shredded Parm Cheese

Bake at 350 Degrees for 15 minutes

Stuffed Mushrooms

2 cups Italian Sausage

1 cup bread crumbs

2 basil leafs

1 clove garlic

6 mushroom stalks chopped

A bunch of mushroom caps.

First if you are using the pre-stuffed sausage you have to remove the meat from the skin like substance. and brown this so that there is no pink left. Combine all ingredients in a bowl except for the mushroom caps. Use the mixture to stuff inside the cap of the mushroom and bake at 350 degrees for about 20 minutes. Garnish with parm cheese.

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I also baked some asparagus because it was on sale at the grocery store for only 1.99 a pound, I pulled the tip and the end of the stalk till it broke and threw away the part away from the tip and used only the tip and what was left. Baked at 350 degrees for 15 minutes (should still have some crisp to them).

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And then of course I had to add a salad for a bit more greenery.

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