HOLISTIC CHEF EDDIE'S TIP OF THE DAY #97

I keep a folder of my favorite recipes that I have developed over the years and recipes that others have written.  I was just rummaging through it and found this lasagna recipe that I enjoyed making 5 years ago called BROKEN LASAGNA WITH FENNEL AND ROASTED MUSHROOMS.  I don't know where I picked it up but I remember my clients at the time really loved it.  This is really much easier to make than regular lasagna.  You can make it Vegan by substituting Parmesan Cheese with either the alternative made with almonds or nutritional yeast.  I love adding toasted pine nuts when tossing the finished product to give the dish a greater depth  Another idea is to top the each serving with a poached egg.  The runny yolk tastes incredible mixed with the pasta.  Enjoy!!

           BROKEN LASAGNA WITH
 FENNEL AND ROASTED MUSHROOMS

1 1/2 pounds Mushrooms of your choice
1 medium Fennel Bulb, cored and thinly sliced
1/2 large Sweet Onion, thinly sliced
8 large cloves Garlic, minced
4 - 5 Tablespoons Extra Virgin Olive Oil, divided
3/4 cup Marsala, Sherry or Red Wine
2 Tablespoons Red Wine Vinegar
Salt and Pepper to taste
1/3 cup chopped Basil
3/4 pound Lasagna Noodles, broken into 1 inch pieces, preferably whole wheat or gluten free

1)  Preheat the oven to 450 degrees.  Place the Mushrooms, Fennel, Sweet Onion and Garlic on a rimmed baking sheet.  Add 2 Tablespoons of Extra Virgin Olive Oil, the Wine, Vinegar, Salt and Pepper.  Toss well.  Taste the Mushroom and adjust the seasoning if necessary.  Spread out in an even layer and place in the over for 30 minutes.
2)  Cook the broken Lasagna Noodles in boiling water to al dente, about 12 minutes.  Drain the pasta and reserve 1/2 cup of the cooking water.  Return the drained pasta to the pot.  
3)  Remove the mushrooms and add the reserved pasta water to the baking sheet scraping any bits that have stuck to the bottom.  Transfer the mushrooms to the pot with pasta and add the remaining 2 - 3 Tablespoons Extra Virgin Olive Oil and Parmesan Cheese (or the alternative or Nutritional Yeast).
4)  Stir well and adjust the Salt and Pepper if needed.  

NOTE:  I mentioned at the end of the Tip of the Day adding toasted pine nuts, or nutritional yeast if Vegan and/or a poached egg on top of each bowl.