For this review I have to say that this recipe was seriously just a starting point. I kept forgetting what I was supposed to do and improvised so that really, this is my recipe, as I used up a bunch of ingredients that were on the "verge" so to speak.
Creamy Broccoli Mushroom Lasagna
16 oz white mushrooms sliced
2 tbs butter
1/4 chopped medium onion
2 garlic cloves minced
1/2 cup fresh basil sliced thinly
Place these ingredients into a saucepan and allow to cook on medium high heat until desired doneness. I prefer to have them cooked until browned. Allow to cool. Add mushroom mixture to:
1 tub (2 lb) container of ricotta
1/4 tsp salt
1/2 cup parmesan cheese (shredded is better)
1/2 cup (2nd one) sliced fresh basil
1 1/2 cups cooked broccoli (I boiled fresh for about 3 minutes then chopped to bite size pieces.)
Cook 10 lasagna noodles about 1/2 of the recommended time, drain and rinse with cool water, set aside.
1/4 cup flour
1 cup chicken stock
salt to taste if using homemade
2 garlic cloves pressed
1 tbs olive oil
2 cups half and half
In 1 tbs olive oil, saute pressed garlic until tender although not until browned. Mix flour and chicken stock then add to pan with garlic, add half and half and allow to cook until thickened. Remove from heat.
Shred 1/2 of a big block of mozzarella
Have 1/2 cup parmesan cheese ready for layering
In an 11 x 13 baking sheet, put one cup of the sauce. Layer 3 noodles over the top 1/3 of the ricotta mixture. Add 1/4 of the parmesan cheese and shredded mozzarella. Top with 2 more noodles, layer with 1/3 of mozzerella and parmesan and 1/3 of the remaining sauce. The next layer is the same, followed by 3 noodles and the remaining sauce and cheeses. Bake uncovered for approximately 35 minutes at 350 degrees.
Good, very good. May need a little spiciness as my kids and husband added spicy pepper over the top. It felt like a lot of work though because of the amount of prep work needed. Definitely try this one on your day off or on the weekend.