Wednesday, February 23, 2011


Hi everyone.  I hope you have not forgotten me.  I am done typing all the recipes for the cookbook and now once the pictures are taken and the cover done it will go to the publisher.  It won't be long now I promise.  It is really heart warming to hear how many of you are waiting to get this compilation of my family recipes.  Thank you so much for your patience and loyalty.


2 1/2 cups of whole milk
1/4 cup flour
6 to 7 tablespoons of butter
1/2 tsp salt
1/2 tsp freshly grated nutmeg


2 to 3 packages of broccolini
6 tablespoons olive oil
1 onion chopped
chopped garlic 3 or 4 large cloves
a couple of pinches of hot pepper flakes
3 large portobello mushrooms cut in 1/4's and sliced


1 box of lasagna noodles You will need 9 noodles
olive oil
1 15 oz container of ricotta (not the skim milk kind, the whole milk kind)

To make the bechamel bring the milk to simmer in a saucepan.  In another saucepan melt the butter and whisk in the flour.  Cook for 2 minutes or so to make a roux.  Gradually add the milk whisking all the while.  Add the salt, nutmeg and simmer.  Cook until the sauce coats a spoon.

Cut the broccolini into 1 1/2" pieces and saute in the olive oil.  Add the onion and garlic and saute all until tender. Add the hot pepper flakes.  Season with salt to taste.

In another pan add 2 tablespoons of olive oil and 2 tablespoons of butter.  Add the mushrooms and saute until tender.

Cook the lasagna in boiling salted water until just getting tender.  Drain and arrange noodles in a single layer on a sheet of parchment paper..

Lightly brush a 13x9x2 inch glass cake pan with olive oil.  Put 3 to 4 tablespoons of bechamel sauce on the bottom.  Arrange three of the noddles on the bottom of the dish.  Put 1/2 of the broccolini over the pasta, then half of the mushroom mixture.  Drop half of the ricotta with a tablespoon over the top of the mushroom layer.  Then some of the bechamel sauce.  Repeat another layer, noodles, broccolini, mushrooms, ricotta and cover with more sauce.  End with the noodles and pour the rest of the sauce over all.  Sprinkle generously with Parmesan cheese.

Bake at 350 degrees for about 45 minutes.  Let set for about 10 minutes before serving.  Cut into squares and serve with a green salad.

Thanks for stopping in today