We sautee portobellos and shallots in red wine, low and slow. Blend them and mix
with equal parts homemade pesto and a ricotta/cottage cheese blend. This makes
for a rich but fresh take on lasagne, no tomatoes or meat required.

Sautee the onion/mushroom mix with some powderized white pepper and summer
savory (maybe a hint of cinnamon) for extra flair. My brother makes homemade
noodles for it, though I honestly think store-bought works just as well.

Imagine the earthen darkness of the portobellos, the creamy satisfaction of the
cheeses, the crisp vernal sunrise of pesto.

The moment the raw desire for this tiered pasta miracle overtakes your
willpower, cook. Let it be the release of pas