Where getting lost is part of the adventure… and finding your way home a pleasant surprise.

Sparassis Lasagna

Vernon Wade

There are lots of cooks out there who actually know what they are doing. I pretty much taught myself to cook, out of necessity. I haven’t a clue most of the time, but I do love to eat. 

I have made everything posted here. If I can do it, you certainly can. Someday, if there is enough interest, I will gather all these recipes into a cookbook. In the meantime, in the spirit of dashes, dollops and three-fingered pinches, I present them here for you to try. Let me know what you think.

20min.
Servings: 5
Flavor Tip: substitute Sparassis for lasagna noodles

Ingredients

24 oz marinara sauce
2 14 oz cans diced tomatoes
a bit of red wine (less than 1/2 cup)
1/2# italian sausage
1/2# ground beef
15 oz Ricotta cheese
24 oz grated Mozarella cheese
4 oz grated Pecorino cheese
1 large Cauliflower Mushroom, cleaned and separated or 1# lasagna noodles
1/2 large red onion, chopped fine
3 cloves garlic, minced
1/2 bell pepper, chopped fine
3 pinches oregano
2 pinches basil
minced parsley
salt and pepper to taste
olive oil

Preparation

Finely chop onion and bell pepper
Mince garlic
Cook sausage & ground beef until no pink remains
Remove & drain meat
Reserve some oil to cook onion & pepper
Saute onion & pepper until onions soften
Return meat to pan
Add garlic
Add splash or 2 of red wine
continue cooking for another 5 min.
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