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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.

Servings: 5
Flavor Tip: substitute Sparassis for lasagna noodles


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


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.