There is such a thing as a stupid request.
I was casually dating a guy. He was the sort of guy that was nice enough, but not really my type overall as I was quickly realizing. You know the guys that it would be better to have just been friends as opposed to date? He fell into that category…hence the “casually dating”. I was planning on ending it myself, but I knew he was really stressed with work (so I was barely seeing him anyway) so I figured I’d wait at least a little bit to not add to the stress.
One day, he came over to my house for dinner. I had just made an amazing lasagna with wild mushrooms from my local farmer’s market. I couldn’t wait to eat it.
I didn’t realize there was going to be a slight delay.
He walked in, sat down on my couch, and said “I think we need to take a break.”
Now, I’m not a believer in breaks, plus I really wasn’t sure what that meant when two people are casually dating.
“Well, I think we need to break up.”
Now, I was quite confused. How do you break up with someone who you weren’t even officially dating in the first place? I personally had planned on using the line of “I don’t think we should see each other any more,” but that’s just me.
And then, the piece de resistance…
“Is there any way I can take home a piece of lasagna?”
As you can probably guess, I ordered him to get out of my house. Without food.
P.S. My coworkers came over the next day for dinner, since, after all, I had a huge delicious lasagna to eat.
No Doggie Bags Wild Mushroom Lasagna
- 2 lb wild mushrooms (if you can’t find wild mushrooms, use cremini or portobello)
- 3 tbsp olive oil
- 1 tsp worchestershire sauce
- 8 oz fat-free cottage cheese
- 1 large egg
- 1 stick butter
- 1/2 c flour
- 4 c skim milk
- 3 tablespoons garlic, minced
- 1 tsp nutmeg
- 1/2 + 1/4 c parmesan cheese
- 1 lb whole-wheat lasagna noodles
- Olive oil
- Cooking spray
- In a large saute pan, heat olive oil over medium heat. Remove stems from mushrooms and slice thinly. Add to olive oil, along with worchestershire sauce. Cook for approximately 5 minutes or until mushrooms become soft and start to release liquid. Put mushrooms in a bowl to let cool.
- When mushrooms are cool, add fat-free cottage cheese. Salt and pepper to taste. Add egg and mix thoroughly.
- In a large pot, melt butter over low heat. Add flour and cook, stirring constantly for 1 minute.
- Switch to a whisk. Whisk in milk slowly so it is incorporated. Add garlic. Increase heat to medium-low and cook for 5-10 minutes (the whisk is best at first and then you can switch back to a spoon) until the mixture becomes thick and coats the back of the spoon (you know the trick where you run your finger down the middle of the spoon and the sauce stays on either side? that’s what you’re looking for).
- To sauce, add nutmeg and 1/2 c parmesan cheese. Salt and pepper to taste.
- In another large pot, bring a large quantity of heavily salted (I’m talking a near handful here!) water to a boil. Cook lasagna noodles to 1 minute less than package directions (you want it just shy of al dente). Drain and add a little bit of olive oil so they don’t stick.
- Finally, lasagna prep time! Preheat oven to 375 degrees.
- Coat a lasagna pan (or 9×13 in baking dish) with cooking spray. Add a small amount of the cream sauce and spread a thin layer on the bottom of the pan. Place a layer of lasagna noodles. Add in 1/2 of the mushroom mixture, then 1/3 of the cream sauce.
- Repeat with another layer of the lasagna noodles, the rest of the mushroom mixture, and another 1/3 of the sauce.
- Top with a final layer of lasagna noodles and the rest of the cream sauce. Sprinkle on 1/4 c parmesan cheese.
- Bake for 45-50 minutes or until top is brown and bubbly. Remove from oven and let cool for 15 minutes before serving.
I know the recipe looks rather complicated, but it comes together fairly quickly! Saute the mushrooms first, then make the sauce and boil the noodles at the same time. My coworker, good friend, and fellow blogger Colleen can promise it’s delicious!