Like removing cumin and chili?
But then it's not Mexican anymore:)

I'll have to work on this since I didn't make myself.

Like removing cumin and chili?
But then it's not Mexican anymore:)

I'll have to work on this since I didn't make myself.

Making lasagne is not difficult but it takes time to prepare the ingredients.
Meatsauce takes at least one hour.
Sauce Bechamel about half one hour.

If you've got some time on your hands, and you like Mushrooms, here's a great recipe.

MUSHROOM LASAGNA
Serves 10 to 12.  
If Italian fontina is unavailable, use whole milk mozzarella rather than a rubbery Danish, Swedish, or American fontina. Whole milk is best in the sauce, but skim or low-fat milk also work.
INGREDIENTS
1/2 ounce dried porcini mushrooms , rinsed well
1 cup water
2 pounds portobello mushroom caps (about 10 medium), cleaned and cut into 2- to 3-inch by 1/4-inch slices
4 tablespoons olive oil
2 large red onions , chopped medium (about 4 cups)
8 ounces button mushrooms , cleaned, stems trimmed, and broken into rough pieces
4 medium cloves garlic , minced or pressed through garlic press (about 1 tablespoon plus 1 teaspoon)
1/2 cup dry vermouth
3 tablespoons unsalted butter , plus additional for greasing pan
3 tablespoons unbleached all-purpose flour
3 1/2 cups milk (see note above)
1/4 teaspoon nutmeg
1/4 cup minced fresh parsley leaves
1/4 cup minced fresh basil leaves plus an additional 2 tablespoons
8 ounces Italian fontina cheese , rind removed and shredded (about 2 1/4 cups)
1 1/2 ounces grated Parmesan cheese (about 3/4 cup)
12 no-boil lasagna noodles
1/2 teaspoon grated lemon zest from 1 lemon

INSTRUCTIONS
1. Cover porcinis with water in small microwave-safe bowl; cover with plastic wrap, cut several steam vents in plastic with paring knife, and microwave on high power for 30 seconds. Let stand until mushrooms soften, about 5 minutes. Lift mushrooms from liquid with fork and roughly chop (you should have about 3 tablespoons). Strain liquid through fine-mesh strainer lined with paper towel into medium bowl. Set mushrooms and liquid aside.

2. Adjust oven rack to middle position and heat oven to 425 degrees. Spread portobello mushrooms in even layer on rimmed baking sheet and drizzle with 2 tablespoons oil, tossing to coat mushrooms evenly; sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper and toss again. Roast mushrooms until shriveled and all liquid released from mushrooms has evaporated, about 30 minutes, stirring halfway through cooking time. Set mushrooms aside to cool.

3. While portobellos roast, heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add onions, 1/4 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring occasionally, until onions are browned around edges, about 10 minutes. Transfer onions to large bowl and set aside.

4. Meanwhile, process button mushrooms in food processor until uniformly coarsely chopped, about six 1-second pulses, stopping to scrape down bowl as needed. Heat remaining 1 tablespoon oil in now-empty skillet over medium-high heat until shimmering. Add chopped button mushrooms and cook, stirring occasionally, until browned and all moisture has evaporated, 6 to 8 minutes. 


5. Reduce heat to medium and stir in porcini mushrooms, 1 tablespoon garlic, 1 teaspoon salt, and 1 teaspoon pepper. Cook, stirring frequently, until garlic is fragrant, about 1 minute. Add vermouth and cook, stirring occasionally, until liquid has evaporated, 2 to 3 minutes.

6. Add butter and cook until melted. Add flour and cook, stirring constantly, about 1 minute. Slowly add reserved porcini soaking liquid, scraping pan bottom to loosen browned bits. Add milk and nutmeg. Increase heat to medium-high and bring mixture to boil. Reduce heat to medium-low and simmer until sauce has thickened and reached consistency of heavy cream, 10 to 15 minutes (you should have about 4 cups). Remove from heat and stir in 2 tablespoons parsley and 1/4 cup basil.

7. Combine fontina and Parmesan in medium bowl. Toss cooled portobello mushrooms with onions in large bowl. Place noodles in 13 by 9-inch ovensafe baking dish and cover with hot tap water; let soak 5 minutes, agitating noodles occasionally to prevent sticking. Remove noodles from water and place in single layer on kitchen towel. Wipe baking dish dry and coat with butter.

8. Using rubber spatula, evenly distribute 1 cup mushroom sauce in bottom of baking dish; position 3 noodles on top of sauce. Spread 3/4 cup sauce evenly over noodles followed by 2 cups mushroom-onion mixture and 3/4 cup cheese. Repeat layering of noodles, sauce, mushroom-onion mixture, and cheese two more times. Place 3 remaining noodles on top of last layer of cheese. Spread remaining sauce over noodles and sprinkle with remaining cheese. Lightly spray large sheet of foil with nonstick cooking spray and cover lasagna. Bake until bubbling, about 20 minutes.

9. While lasagna is baking, combine remaining 2 tablespoons parsley, 2 tablespoons basil, and 1 teaspoon garlic with zest in small bowl. Increase oven temperature to 500 degrees, remove foil from lasagna, and continue to bake until cheese on top becomes spotty brown, 6 to 8 minutes Remove lasagna from oven and immediately sprinkle evenly with herb mixture. Cool 15 minutes, then cut into pieces and serve.

Supercharged Mushroom Lasagna from Supermarket Staples
Creating the ultimate mushroom lasagna isn't hard when you can find lots of exotic mushrooms--and have plenty of cash. With the right treatment, however, supermarket ingredients really do the trick.

ROAST MUSHROOOMS: Roasting portobello mushrooms drives off excess liquid and concentrates their flavor.

FORTIFY SAUCE: Fortifying the sauce with sautéed button mushrooms and chopped dried porcini (plus the liquid used to rehydrate them) makes for a triple hit of mushroom flavor.

UPGRADE CHEESE: Opting for buttery fontina cheese and Parmesan puts the emphasis on flavor,...

ADD BRIGHTNESS: ...as does a last-minute sprinkle of raw garlic, herbs, and lemon zest.

ENJOY!...........":D>

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"Sour Grapes make a bitter Whine." <(0)>

If you've got some time on your hands, and you like Mushrooms, here's a great recipe.
MUSHROOM LASAGNA
ENJOY!...........":D>

Yummie:)
It's not mushroom season yet so I have to wait for autumn though...
But I have never seen or tasted Danish or Swedish fontina. Only Italian:)
Porcini is a very nice mushroom but be careful with portabella that could be taken as mistake as European destroying angel.
The only mushrooms when I pick themself and can trust are chanterelle and porcino.

If you've got some time on your hands

And if you've got some spare money, strew Black Truffle shavings over the top just before serving........OMG! Gastronomic delirium.......":3>

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"Sour Grapes make a bitter Whine." <(0)>

If you've got some time on your hands

And if you've got some spare money, strew Black Truffle shavings over the top just before serving........OMG! Gastronomic delirium.......":3>

Black Truffle:) That's nice.
Only place you can find them here is on the island Gotland.
"Only" $90 for 100 grams (0.22 pound) that probably are needed for 10 servings.

I love mushrooms which we can buy 24/7 here but truffles to me is way too much money.

Usually you cook in a kitchen.
Here is a song about them:)

The dangerous kitchen
If it ain't one thing it's another
In the middle of the night when you get home
The bread things are all dry 'n' scratchy
The meat things
Where the cats ate through the paper
The can things with the sharp little edges
That can cut your fingers when you're not looking
The soft little things on the floor that you step on
They can all be DANGEROUS
Sometimes the milk can hurt you
(If you put it on your cereal
Before you smell the plastic container)
And the stuff in the strainer
Has a mind of its own
So be very careful
In the dangerous kitchen
When the night time has fallen,
And the roaches are crawlin'
In the kitchen of danger
You can feel like a stranger
The bananas are black
They got flies in the back
And also the chicken
In the dish with the foil
Where the cream is all clabbered
And the salad is frightful
Your return in the evening
Can be less than delightful
You must walk very careful
You must not lean against it
It can get on your clothing
It can follow you in
As you walk to the bedroom
And you take all your clothes off
While you're sleeping
It crawls off
It gets in your bed
It could get on your face then
It could eat your complexion
You could die from the danger
Of the dangerous kitchen
Who the **** wants to clean it?
It's disgusting and dirty
The sponge on the drainer
Is stinky and squirty
If you squeeze it when you wipe up
What you get on your hands then
Could un-balance your glands and
Make you blind or whatever
In the dangerous kitchen
At my house tonight

That mushroom lasagne sounds so good! I'm crazy busy for the next couple of weeks, but when life quiets down a bit I'm going to try that recipe.

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Don't know just what I done but I made some kick ass potato soup yesterday with ham and onions and a few spices which turned out great. I hope I can repeat it again.

Tomorrow split pea, :)
Not saying I'm a great cook but at times I surprise myself.

I have a tag "WWC" (worlds worst cook)

Frozen dinners work great for me.

Don't know just what I done

I'm convinced magic is involved. We just don't always know how to recreate the spell.

---

The mind is a weird and mysterious place

That mushroom lasagne sounds so good! I'm crazy busy for the next couple of weeks, but when life quiets down a bit I'm going to try that recipe.

Garfield likes lasagne..

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The T1 Trust, PRR T1 Class 4-4-4-4 #5550, 1 of America's First HST's

He will get out himself as soon all things pass. LOL

Don't know just what I done

I'm convinced magic is involved. We just don't always know how to recreate the spell.

Your right of course Gordon and a lot is luck too.

I have seen Taco pie before but I make a taco loaf which is a killer too. Never quite the same as the first one but they keep coming back for more. :))

My Dinner tonight.

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The T1 Trust, PRR T1 Class 4-4-4-4 #5550, 1 of America's First HST's

as long as I have meat, potatoes and a salad of some sort I'm happy.

My sister the other day gave me a one to try, Pork chops, mushroom soup and throw in some onions and a cup a milk.

Spice if you want.

Kick butt

Love my nuwave burner, I can set it and forget it until it's done. much like a crock pot but I can set the heat which never gets too hot and time controlled.

I can set it from 110ºF to 500ºF. boil water in 90 sec. with no heat required.