Vegetarian Spinach and Mushroom Lasagna

Prep time: 20 minutes
Cook time: 1 hour, 45 minutes


Ingredients:

1 1/2 pound cremini mushrooms, roughly chopped
1/2 pound shiitake mushrooms, roughly chopped
Salt
1 generous cup of chopped onions
1/4 cup olive oil plus more for keeping the noodles from sticking to each other
4 cloves garlic, chopped (about 4 teaspoons)
1 6-ounce can tomato paste
2 cups tomato sauce
1 28-ounce can crushed tomatoes (I recommend Muir Glen brand with added basil)
1 cup water
1 Tbsp dried thyme
1/2 teaspoon red pepper flakes
1 Tbsp sugar
2 10-ounce boxes frozen chopped spinach, thawed, squeezed in clean towel of excess moisture
1 lb lasagna noodles (16 to 20 noodles)
1 15-or-16-ounce container of ricotta cheese
1/4 cup chopped fresh basil
1/4 pound pecorino or parmesan cheese, grated (about 1 cup)
1 pound shredded mozzarella cheese (about 4 cups)

Special equipment needed: 1 large casserole pan, preferably 10x15-inches

Note: If fresh basil is not available for layering in the casserole, add 2 teaspoons of dried basil to the sauce.

Baked Brie

Makes: 12 servings
Yield: 2 rounds
Prep: 30 mins
Bake: 400°F 20 mins
Stand: 10 mins

Ingredients:

1/2 17.3 ounce package frozen puff pastry sheets, thawed (1 sheet)
2 tablespoons jalapeno pepper jelly, apple jelly, or apricot jelly
2 4 1/2 ounces rounds Brie or Camembert cheese
2 tablespoons chopped nuts, toasted
1 egg, slightly beaten
1 tablespoon water
Apple and/or pear slices

The Basic Omelette

Ingredients:
2-3 large eggs
2 tablespoons cold water
Kosher salt and freshly ground black pepper
1 tablespoon unsalted butter, plus (optional) 1 teaspoon soft butter at room temperature
1 tablespoon finely chopped fresh parsley, tarragon, chives, lemon thyme and/or savory (optional)
4-5 tablespoons warm or room temperature filling (optional)