Feckin' Franch Toast: Rosemary-'Shroom Lasagna

Rosemary and Mushroom Lasagna

Lasagna can be, well, boring. Don't you agree? After a long time of the same old same old flavorless cheese and flimsy noodles and E. coli-infested ground meat (sorry, I'm a vegetarian in a microbiology class), you kinda want to punch a baby.

At least I do.

Boil your lasagna noodles. This recipe is for about half of a package of lasagna.

Make sure to add salt and especially olive oil to the water. This will help keep the noodles from sticking together.

Get a head of garlic. Yes, a head of garlic. Not a jar.

Since I was so brutally criticized for suggesting a JAAAAR OF GAAAARLIC on here, I have switched to fresh. It's not so bad.

Anyway, break it apart and peel each individual clove. The one there at the bottom is peeled. Then chop em up. I used a whole head of this probably, but I'm just OBSESSED with garlic.

The noodles should be about this much done.

How's that for phrasing?

DO NOT DO THIS!

This will make the noodles stick together and then you will get klamidia and you will die!

(Mean Girls, anyone?)

Instead, you may want to lay them out on a CLEAN countertop or something. Just mind your sticky noodles, all right?

Alright, so I forget exactly my recipe. I think this is one egg. Maybe two. Whatever... it won't make much of a difference. Mix it with the chopped garlic.

Then, mix the egg and garlic into 2 cups (16 ounces) of Ricotta cheese.

I didn't have Parmesan cheese, but if I did, I would have added about 2/3 cup or so.

This is where you add the herbs.

I actually used "Herbes de Provence," an herb blend of rosemary, basil, lavender, and other stuff used in the South of France.

I added a little extra rosemary.

So, I'd say probably about a Tablespoon of rosemary in all.

And feel free to add a pinch of basil, parsley, or oregano. This is all about freedom.

Arrange the noodles on the bottom of a greased casserole dish.

Spoon out some of the Ricotta mixture, followed by a healthy sprinkling of roughly chopped shroomies. I LOVE baby bellas, but, again, FREEDOM.

Now, splooge some marinara out on top of the mushrooms, and a sprinkle of mozzarella cheese. Parmesan here, too, would have been lovely.

Keep layering: noodles, Ricotta, shrooms, marinara, cheese, noodles... until the noodles are gone. My casserole dish is large and would have only allowed for, like, two layers, so I only used half of it. It also displays quite effectively to you, the reader, the layering, does it not?

Give the top a THICK-ass layer of mozzarella cheese, and sprinkle a bit more rosemary. Parsley, too, is always a good top-sprinkler because it adds a lot of color without too much flavor.