- Fennel seeds and portobello mushrooms are prone to insect inspection. Please see “Kashrut Instructions” below.
- 8 oz. lasagna noodles (9 noodles)
- 2 (6 oz.) packages sliced Portobello mushrooms
- ½ teaspoon salt
- ¼ cup water
- ¼ teaspoon fennel seed or anise seed
- ¼ teaspoon dried basil leaves, crushed
- ¼ teaspoon dried oregano leaves, crushed
- 1 (28 oz.) jar marinara or spaghetti sauce
- 1 (15 oz.) container ricotta cheese
- 1 egg
- Salt and freshly-ground pepper
- ½ cup freshly-grated Parmesan cheese, divided
- 3 cups (12 oz.) shredded mozzarella
- Preheat the oven to 350°F.
- Follow package directions and cook lasagna noodles al dente.
- Place the mushrooms in a Dutch oven, add salt and water. Cover and bring to a boil over high heat; remove the lid, add fennel, basil and oregano, stir, and cover again. Reduce heat to medium-low. Cook for 6 to 8 minutes. The mushrooms will have released much of their liquid and there should be about 1/2 cup in the pot. With slotted spoon, remove mushrooms out of the liquid and set aside. Over high heat, reduce the remaining liquid to 2 to 3 Tablespoons. Add the marinara sauce; mixing well. Remove from heat.
- In small bowl, combine ricotta, egg and 1/4 cup Parmesan cheese; season with salt and pepper; mix well.
- To assemble the lasagna, layer 3 noodles in the bottom of a lightly greased 13x9x2-inch baking dish. In the order given, spread 1/3 of the ricotta mixture, 1/2 cup of mozzarella 1/3 of the mushrooms and 1/3 of the sauce. Repeat two more times. For the top layer, sprinkle the remaining Parmesan and mozzarella cheese on top.
- Cover the pan with aluminum foil, and bake for 20 minutes, or until heated thoroughly. Remove cover last 5 minutes of baking. Allow lasagna to sit for 15 minutes to before serving.
Among whole spices, fennel, chili peppers, coriander, paprika and parsley are most prone to infestation. It should be noted that cleaning and sifting is not performed by all spice companies. There is also a possibility that retail packages of spices will develop worms, particularly lower quality spices and especially if they have been improperly stored.
(Dry spices should be stored in a cool dry place).
Retail size packages require no special inspection unless there is evidence of webbing or clumping in the jar. Jars displaying such characteristics should be discarded.
Wholesale size sacks of spices should be properly handled and cleaned. Evidence of infestation is most recognizable in the seams of the sack where insects tend to congregate.
- Portobello mushrooms should be checked in the following manner:
- Remove stem from mushroom cap.
- Examine the detached stem for any sign of worms.
- Taking hold of the mushroom cap, scoop out the entire brown fan-like under-part of mushroom.
- Wash thoroughly.