Recipe Review & Some Rum Cake

Hope you had a fabulous weekend lovely readers!
Saturday the husband works, and they always order pizza & wings

{Which is why he never wants to order them with me!}

So I offered to make him lunch.

I had portobello mushrooms on hand wanting to make this recipe, 

so I decided why not make it for his lunch?

Well, about 6 pots and pans later, I had quite the delicious dish!!

It is meatless, which is nice to do every so often.

Here's Ina Garten's Recipe:

Portobello Mushroom Lasagna

• Salt
• Good olive oil
• 12 oz (340g) dried lasagne
• 1¾ pts (950 ml) whole milk
• 12 tbsps unsalted butter, divided
• 8 oz (225g) plain flour
• 1 tsp freshly ground black pepper
• 1 tsp ground nutmeg
• 1 lb 8 oz (680g) portobello mushrooms
• 15¾ oz (450g) freshly ground parmesan

Directions

1) Preheat the oven to 375.   Bring a large saucepan of water to a boil, with 1 tbsp salt and a splash of oil. Add the lasagne sheets and cook for 10 minutes, stirring occasionally. Drain and set aside.

2) For the white sauce, bring the milk to a simmer in a saucepan. Set aside. Melt 110g of the butter in a large saucepan. Add the flour and cook for 1 minute over low heat, stirring constantly with a wooden spoon. Pour the hot milk into the butter-flour mixture all at once, stirring all the time.

3) Add 1 tbsp salt, the pepper and nutmeg, and cook over a medium-low heat, stirring first with the wooden spoon and then with a whisk, for 3 to 5 minutes, until thick. Set aside off the heat.

4) Remove the mushroom stems and discard; slice the caps 1cm thick. Heat 2 tbsp of oil and the remaining butter in a large frying pan. When the butter melts, add half the mushrooms, sprinkle with salt, and cook over medium heat for about 5 minutes, until the mushrooms are tender and release their juices. If they become too dry, add a little more oil. Toss occasionally so the mushrooms cook evenly. Repeat with the remaining mushrooms; set all the mushrooms aside.

5) To assemble the lasagne, spread some of the white sauce in the bottom of a 16x24x4cm deep baking dish. Arrange a layer of lasagne sheets on top, then more sauce, then 1/3 of the mushrooms and 25g of the grated Parmesan.

6) Repeat 2 more times, layering pasta sheets, sauce, mushrooms, and Parmesan. Top with a final layer of pasta sheets and sauce and sprinkle with the remaining Parmesan.

7) Bake the lasagne for 45 minutes in the oven, or until the top is browned and the sauce is bubbly and hot. Allow to sit at room temperature for 15 minutes and serve hot.

 I will totally make this again! 

Now I just know that many pans will be involved
and to get more mushrooms {I felt like 6 was not enough!}

I added garlic to the dish.  

I didn't find it dry or too heavy.

It was very comforting on a cold Winter day.

***

We had a nice relaxing Saturday evening.
We made our delicious Roast Beef for dinner. 

{Don't you just love when your dinner cooks itself?}

I read and blogged a bit while hubs played COD. 

Today we stopped and got coffee and egg, ham & cheese bagel sandwiches
and went for a short drive.
Love that!
And later in the afternoon we celebrated Joey's grandma's birthday.
Vino, great food, & family.
A much needed time with them.
Italians

Have you had Rum Cake?
I hadn't before I started dating this Italian man!!

I didn't like them at first, but now I look forward to them at birthdays.

via

I may have to try out a recipe for Rum Cake soon! 

I'm almost done with my next 3 week menu, so I'll post that tomorrow.

Any good recipes you can share with me lovely readers?
Have a great night.