Ingredients: olive oil ghee if you have some, if not, more oil 1 medium onion chopped fine 8 cloves garlic minced 2 large cans whole peeled tomatos 4 T capers (opt) no-cook lasagna noodles 32 oz. ricotta 2 eggs fresh mozzarella, shredded about a cup parmesan, grated 1 cup Parsley, minced aged mozzarella, shredded about 2 cups 1/2 lb asparagus, cut in thirds and steamed 40 oz mushrooms, half sliced, half quartered 1/2 cup Madeira 1/2 stick butter 4 T flour 2 cups milk, heated Marinara sauce: Saute onions in olive oil til golden. Add 4 cloves garlic minced and allow to cook but not brown. Add 3 cans tomatos, breaking them up with your hands. Simmer while you're making all the rest of the stuff. About half an hour before you're going to turn it off, throw in the capers. Mushroom bechamel sauce: Pulse the quartered mushrooms in a food processor til chopped fine. Saute in butter or oil over medium heat until they give off their water and then until the water is evaporated. Add the Madeira and keep cooking until that is evaporated. Meanwhile, melt a half stick of butter in a heavy saucepan. Add 4 T flour, whisking. Cook 3 minutes. Add the heated milk in a stream, whisking. It will look very alarming at first but will soon turn silky. Pour into the mushrooms. Salt and pepper to taste. Float plastic wrap on the surface until ready to use. Ricotta: Beat 2 eggs in a large bowl. Add the ricotta, 1 cup aged mozzarella, the fresh mozzarella, half the parmesan, and the parsley. Mushrooms: In a heavy skillet, heat the ghee. If you don't have ghee, olive oil. Saute the remaining 4 cloves garlic until fragrant. Pull out and reserve in a little bowl. Then saute the sliced mushrooms in batches til they are golden and have given up the bulk of their moisture. Take a break. In fact, take a couple days off if you want, this stuff will all keep in the fridge. Layer the lasagna: This will vary depending on whether you can fit 3 lasagna noodles in your pan without touching, or 4. However, you should start and end with sauce, and keep some cheese til the end to top the whole thing off. This sequence is for a 3-noodle pan. Preheat oven to 375 1 cup bechamel on the bottom noodles, 1/3 the ricotta, 1/2 the mushrooms, 1 cup marinara, 1/2 cup shredded mozzarella noodles, 1/3 the ricotta, asparagus, 1 cup bechamel noodles, remaining ricotta, remaining mushrooms, 1 cup marinara noodles, marinara, and the rest of the cheese Cover tightly with foil, tenting if necessary to keep it from touching the lasagna. 50 minutes in the oven covered, then take the foil off and give it another 10 or 15, or until it looks brown and bubbly and gorgeous. Let stand 15 minutes before cutting. Serves 8 as a main dish.

I Finally posted my 2nd set of "I Cooked and Shoot" for my 2nd set, I cooked a Fusilli with Walnut Pesto topped with Pine Nuts and Cherry Tomatoes. From the original recipe, this should be a fusilli salad but what I did is changed the recipe to my own style of doing it. Ingredients * 500g uncooked fusilli pasta * 2-3 cups fresh basil leaves * 1/4 cup shelled, roasted walnut * 1/2 cup of olive oil * 1/2 teaspoon salt * 1/2 teaspoon pepper * 2 garlic cloves, chopped * 1/4 cup grated fresh Parmesan cheese * 1 cup grape tomatoes, halved * 3 tablespoon of pine nuts Preparation 1. Cook pasta according to the package directions, omitting salt and fat. Drain pasta through over a bowl, reserving 1/4 cup pasta water. Rinse pasta with cold water; drain. 2. Combine basil, 3 tablespoons walnut, oil, salt, and garlic in a food processor. Process until smooth, scraping sides. Transfer basil mixture to a large bowl; stir cheese and reserved 1/4 cup pasta water into basil mixture. Add pasta and tomatoes to basil mixture; toss gently to coat. Sprinkle the pine nuts. Try this recipe. You will love it.