Wednesday, May 25, 2011

Vegetarian Shepherd's Pie

After Monday's fiasco I needed a little redemption (and so did my cookbook).

So I gathered up the makings for Shepherd's Pie.

(Okay, it's not technically in the recipe, unless you want a drunk shepherd. But a girl needs a refreshment to fuel her chopping and sauteing and boiling and such, and that's one nice beer! Check out the frou frou review it got.)

The Real Ingredients (Don't let the length of this list scare you. Most of these things are pantry items and it's really not a complicated recipe ... unlike the crepes.)


  • 6 medium russet potatoes, peeled and quartered
  • 1/2 cup buttermilk, or as needed (if you want a lower-calorie/fat version, just use potato cooking water and a bit of olive oil in place of buttermilk)
  • 2 tablespoons freshly grated parmesan cheese
  • salt and pepper to taste


  • 1/2 cup sun-dried tomatoes
  • 2/3 cup water
  • 2 teaspoons olive oil
  • 1 medium onion, diced
  • 1 large green bell pepper, chopped
  • 1 small red bell pepper, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 2 tablespoons soy sauce
  • 1/2 cup dry TVP granules
  • 3/4 cup water


  • 1 teaspoon olive oil
  • 1 large onion, chopped
  • 2 medium carrots, chopped (or, like me, a handful of baby carrots - minus the two Hannah ate)
  • 2 to 4 tablespoons water
  • 2 cups cooked lentils (the recipe didn't specify and I had red lentils on hand)
  • 2 cloves garlic, minced
  • 1/2 teaspoon dried oregano
  • 1 tablespoon vegetarian Worcestershire sauce

Garnishes (optional)... we 'opted':

  • 2 tablespoons grated cheddar cheese
  • paprika


Potatoes: Boil the potatoes until done, about 15 minutes. Drain and return potatoes to the pot. Mash and stir in the buttermilk and parmesan. Season with salt and pepper.

Gravy: Place the tomatoes in a small pot and cover with 2/3 cup water. Bring to a simmer and cook, covered, until softened, about 5 minutes. Remove the tomatoes and chop, reserving cooking liquid. In a medium saucepan, heat the oil over medium-high heat. Cook the onion, bell peppers and garlic, stirring until lightly browned, adding the basil, oregano and cumin during cooking. Add the tomatoes, reserved cooking liquid, soy sauce, TVP, and 3/4 cup water. Cover and simmer 15 minutes.

Hash: In a large saucepan, heat the oil over medium-high heat. Cook the onion, stirring, 1 minute. Add the carrots and water, and cook, stirring, until the onion is translucent and the carrots are tender (about 8 minutes). Stir in the lentils, garlic, oregano, and Worcestershire sauce. Cook 1 or 2 minutes. Remove from heat.

Preheat the oven to 350 degrees F. Lightly butter a 2-quart dish. Spread the hash in the dish, then spoon the gravy over the hash. Spread the mashed potatoes on top. Sprinkle with grated cheese and paprika. Bake until bubbly and fragrant, about 30 minutes.


Chef Tanya -- The ingredient list is long, but this is really simple to make. Just a bunch of chopping and sauteing. Start to finish we're talking about an hour (only 1/2 hour of 'active' time.... maybe less if you don't have kids asking you to sign school papers and husbands distracting you with YouTube videos). I've only had Shepherd's Pie one other time (shout out to my sister Krista!) and that was a meat version. This veggie version isn't as tasteful. I'd suggest upping the spice quantity.

Jason -- It was okay, but a little bland.

Okay, so it was only a partial redemption. But, hey, at least this meal is colorful (not like "brown junk covered with poop-looking stuff", as a co-worker described the crepes) and has potential.

Monday, May 23, 2011

Wild Rice Crepes

It seemed like such a good idea when I planned this week's meal. I was flipping through Vegetarian Times Complete Cookbook looking for good recipes for my newly revived flexitarianism (translation: no chicken, pork, beef, etc. Just fish, seafood and lots and lots of veggies) and found Wild Rice Crepes.

What's not to like?

Wild Rice = Yum.

Crepes = Yum.

Wild Rice Crepes = Total Win, right?

So I gathered up the ingredients (after trips to WalMart and Publix and WholeFoods).

No-Cholesterol Dinner Crepes
(makes 12 to 16)

  • 2 tablespoons egg substitute
  • 1.5 cups water
  • 1 cup soymilk
  • 1/2 teaspoon salt
  • 2 tablespoons oil
  • 2 cups whole-wheat pastry flour or unbleached white flour
  • 1/2 cup chickpea flour (aka garbanzo bean flour)

Combine the egg substitute with 1/2 cup water in a blender or food processor and blend until smooth. Add remaining ingredients and blend 1 minute at high speed. Note: make sure your food processor/blender is big enough or you'll end up with this...

To cook crepes, use either a well-seasoned omelet or crepe pan or a non-stick 8-inch skillet. Brush the pan lightly with oil and place over low heat for a few minutes. Remove from heat, pour in 3 or 4 tablespoons of batter, and tilt the pan so the batter coats the bottom of the pan lightly. Return pan to medium-low heat and cook for a few minutes until the crepe is lightly browned or begins to bubble. Gently remove from pan and place on plate. Repeat process with remaining batter, stacking crepes as you go.

Wild Rice Crepes
(serves 4)

  • 3/4 cup uncooked wild rice
  • 2 3/4 cups vegetable stock
  • 1/4 onion, chopped finely
  • 2 stalks celery, sliced thinly
  • 2 tablespoons vegetable oil
  • 3/4 onion, chopped coarsely
  • 1 1/4 cups sliced white button mushrooms
  • 1/2 cup oyster mushrooms, separated into small clumps (or an additional 1/2 cup white button mushrooms)
  • 5 or 6 shiitake mushrooms (or dried shiitakes reconstituted in warm water), cut into quarters or eighths
  • 1 large tomato, chopped
  • 1/2 teaspoon dried sage
  • 1 tablespoon soy sauce
  • salt & pepper to taste

Place the rice, stock and finely chopped onion in a saucepan; bring to a boil over high heat. Lower the heat, cover and cook until the rice is tender and all liquid is absorbed (about an hour).

Meanwhile, cook the celery in the oil, stirring, until tender. Add the coarsely chopped onions and mushrooms, cooking until soft. Stir in cooked rice, tomato, sage, soy sauce, S&P, and cook 10 to 15 minutes more.

Preheat oven to 350 degrees. Fill the crepes with the rice mixture. Roll up and place in a single layer in a baking dish. Heat for 10 minutes.

Sounds simple, right? Juggling LOTS of ingredients... lots of pots ... lots of stuff.

Wait -- don't forget the "favorite sauce" to drizzle on the crepes.

Almond Sauce
(makes 2 1/2 cups)

  • 1/2 cup whole almonds with skins
  • 3 tablespoons margarine or corn oil
  • 4 tablespoons unbleached white flour
  • 2 1/2 cups soymilk, heated
  • 1 teaspoon soy sauce (optional)

Preheat oven to 350 degrees. Place the almonds on a baking sheet and roast them to a golden brown, about 10 minutes. Transfer to a food processor or nut grinder and grind finely. Set aside.

Heat the margarine or oil in a saucepan. Add the flour and cook 2 or 3 minutes over low heat, stirring so that the flour doesn't burn. Slowly add the hot milk, whisking until thickened (I had to add more flour to thicken it up). Add the ground almonds and cook for 4 to 5 minutes. Stir in the soy sauce.

Lots of time. Lots of work. Lots of ingredients. For this...

Totally not worth it. Total. Epic. Fail.

Times Two ...

Pretty much everyone agreed... it wasn't very good. You win some. You lose some.

"Observation is a passive science, experimentation an active science." ~ Claude Bernard

Sunday, May 22, 2011

Jamaican Jerk Skewered Veggies

Our family likes Jerk. Singular. Not plural. And not the movie, though that's pretty fun too!

One of our recent discoveries, Jerk Pineapple with Sauteed Cabbage, was so good that when I was flipping through Vegetarian Times Complete Cookbook and saw Jamaican Jerk Skewered Vegetables I couldn't resist. Of course, I had to add a little chicken for the carnivores. Sorry Veggie Times!

Marinade Ingredients:

  • 6 to 8 scallions (green & white parts) diced
  • 1 onion, diced
  • 1-2 jalapeno peppers, seeded and minced
  • 1/4 cup soy sauce
  • 1/2 cup red wine vinegar
  • 1/4 cup vegetable oil
  • 1/3 cup brown sugar
  • 2 tablespoons chopped fresh thyme leaves or 1 tablespoon dried thyme
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground allspice or ground cinnamon

Vegetable Ingredients:

  • 8 cherry tomatoes, halved (though we kept them whole because I like the "pop". We even call them "poppers" in our house)
  • 1 green pepper, seeded and cut into 8 pieces
  • 8 large button mushrooms
  • 8 broccoli florets
  • 1 onion, cut into 8 wedges

OH YEAH Ingredients:

  • 1 pound chicken, cut into bits (there ya go carnivores... plenty of chicken for 4!)
  • white rice


In a food processor fitted with a steel blade, process the marinade ingredients for 15 to 20 seconds.

Thread veggies onto barbecue skewers, place skewers in casserole dish, cover with marinade, and refrigerate for 3 to 4 hours, spooning the marinade over the veggies occasionally.

(Confession: we didn't go grocery shopping until 6 p.m. tonight, so no time to marinade for a long time. We marinaded for about, oh, 15 minutes on the kitchen counter so we wouldn't have to eat at 9 p.m.)

Grill until veggies are cooked, but not burned, about 4 to 5 minutes on each side. Or if, like ours, your grill exploded in a blaze of flames last year -- just cook it on the stove.

Plate and enjoy!

Reviews (our of 5 stars):

Tanya -- 4.5 stars -- I would have never thought to use cloves, nutmeg or allspice in a marinade, but it was so good! And there were plenty of veggies in this meal, I didn't miss the meat (which I'm not eating ... going back to flexitarianism)

Chef Jason -- 3.5 stars -- It was good, but not as inspired as some meals. Kind of reminds me of college.

Miranda -- 2 stars -- I thought it was kind of bland. I didn't like the taste on the vegetables (the marinade ... though honestly, she didn't really eat many vegetables).

Olivia -- 5 stars -- I really liked it! I liked the green pepper things and the broccoli and the mushrooms, especially the mushrooms. It was really good.

Hannah -- (didn't give stars or a review, but she ate it all. Well, except for the broccoli.)

Thursday, May 19, 2011

Revolutionizing Taco Night

You know we're on the hunt for quick, easy and yummy dinners these last few weeks of the school year. Well, we hit the jackpot!

BunnyVictorious linked to DesignCrush, who has a bunch of links recipes that will turn your taco world upside down.

For the vegetarians in the house, Beer Glazed Black Bean Tacos...

For pescatarians, the Crab Cake Taco.

And for the meat-a-tarians, the BBQ Chicken with Blue Cheese Slaw...

Oh, and who could forget tacos for dessert???

Cinnamon Sugar Dessert Tacos
!!! Where have you been all my life?

Check out DesignMom's Taco Page for more inspiration.

Tuesday, May 17, 2011

Hawaiian-Style Sweet & Sour Roasted Pineapple, Peppers and Cashews

It's May and that means oodles of end-of-the-year (end of time?!?!) choir concerts, soccer games, girl scout sleepovers, class parties, and other craziness (not to mention, oh, that little thing called work).

Our dining out budget is already tapped out for the month (and we didn't even eat anything good!), so quick and easy are the sole criteria for meals these days. And tonight we whipped up a winner.

Hawaiian-Style Sweet & Sour Roasted Pineapple, Peppers and Cashews is adapted from a Vegetarian Times recipe (we added the cashews and the chicken to appease the carnivores).


  • 3 cups cubed fresh pineapple
  • 1 medium red bell pepper, cubed
  • 1 medium red onion, cut into thin wedges
  • 1 Tbs. toasted sesame oil (we didn't have any, so I subbed toasted sesame seeds)
  • 1 Tbs. vegetable oil
  • 1 Tbs. dark or light brown sugar
  • 1 Tbs. sweetened coconut flakes, optional (Jason, Olivia and I opted. The other two abstained)
  • 1 Tbs. freshly squeezed lime juice
  • Salt and pepper to taste
  • 1 chicken breast, cubed (our addition, not in the original recipe. We sprinkled it with Pampered Chef Asian Seasoning to give it little extra zing.)
  • 1 handful of whole cashews (also our addition, to plump up the meal)
  • Rice


1. Preheat oven to 400 degree F. Arrange pineapple and pepper cubes and onion wedges on ungreased rimmed baking sheet. Drizzle the oils over the top, sprinkle with brown sugar, and season with salt and pepper. Toss to coat. Roast in center of oven for 30 minutes or until lightly browned, turning once.

2. Meanwhile, cook rice according to directions and saute chicken chunks and cashews in fry pan.

3. When pineapple mixture is done, remove from oven, sprinkle with coconut flakes and drizzle with lime juice. Serve over rice.


Chef Tanya -- 4.5 out of 5 stars -- Tasty, easy and quick. Everything I'm looking for in a dish right now.

Jason -- 4.5 out of 5 stars -- It was very good. I don't think there was any part of it that I didn't like. The onions, red peppers and pineapple all melded together well and the little bit of chicken and cashews - I thought was fine! Obviously some people think they need more meat than that. Maybe two chicken breasts instead of one that can be spread amongst the different people would work better. But overall, I would include it as one of our go-to meals.

Hannah -- 4 out of 5 stars -- I really liked it. But I didn't really like the cashews. Just me, but I don't really like them cooked. And I didn't really like how we only got one piece of meat. That's mostly my review of dinner.

Olivia -- 2 out of 5 stars -- The cashews were really good. I actually like them more in this meal than how they come in the packages uncooked. Also, I didn't like that we only got one piece of meat. I liked the rice. But I'm not a big fan on pineapple or peppers. So it was a good meal, but it wasn't really a great meal for meal. It was prepared well, but I just don't like some of the ingredients.

Miranda -- 5 out of 5 stars IF you had more chicken in it.

Sunday, May 15, 2011

Chicken with Gingered Pear-and-Apple Sauce

We're getting back into the swing of things after the tornado and the usual-end-of-year craziness (choir concerts, final soccer game, and a sleepover with 102 girl scouts). It was Hannah's night to cook last night and even though we were both blurry eyed from the 1 a.m. lights out at the sleepover, she managed to whip up a little something for her A to Z's of Fruits and Vegetables.

Chicken with Gingered Pear-and-Apple Sauce comes from Weight Watchers New 365 Day Menu Cooking (though it was published in 1996, so at this point it's not exactly "new"! It was one of the first cookbooks we purchased to get out of the rut of our early cooking routine).

(photo and styling courtesy Hannah)


  • 1 pound skinless boneless cooked chicken breasts, sliced
  • 2 teaspoons vegetable oil (though we substituted olive oil, as we usually do)
  • 1/4 cup finely chopped shallots
  • 2 teaspoons grated pared fresh ginger root
  • pinch of ground allspice
  • pinch salt
  • pinch freshly ground black pepper
  • 2 large or 4 small pears, pared, cored and cut into 1/2 inch pieces
  • 1 small red Delicious apple, cored and cut into 1/2 inch pieces
  • 1/2 cup apple juice
  • 2 fluid ounces (1/4 cup) of dry white wine
  • 1/4 teaspoon grated lemon zest
  • lemon slices to garnish

Warning! Cutting shallots...

can be dangerous to your health!

(can you see the tears?!?)

Seems Hannah has inherited my super-sensitivity to onions.


1. Preheat over to 350 degrees F. Adjust over rack and divide oven in half.

2. Wrap chicken in foil; bake in center of oven from 8 minutes, until warmed.

3. Meanwhile, in medium nonstick skillet, heat oil; add shallots, ginger, allspice, salt and pepper. Cook over medium-high heat, stirring frequently, 3 minutes, until shallots are softened.

4. Add pears, apple, juice, wine and zest to shallot mixture; cook, stirring gently, 5 minutes, until fruits are softened.

5. Plate and serve.


Chef Hannah - 4 stars out of 5. I liked the chicken. It was cooked right. I didn't really like the chicken with the pears and stuff because I liked the chicken a lot and the pears had a little tang in it with lemon in it. That's why I didn't really like the pears. And I didn't really like the pears alone because that was just way, way too much tang.

Olivia - It was good, but I didn't even know what the stuff was so I was just eating randomly.

Jason - It was fair. I thought the apples and pears might have a little bit more of a taste. It was very subtle.

Tanya - I thought it was good. Not great, but good. The taste of the pears and apple was subtle, but good when mixed with chicken. Hannah served her meal with a boatload of steamed broccoli, which I love (even if it's not good for me).

Wednesday, May 11, 2011

Chateaubriand with Bearnaise ... Délicieux

I've been thinking about going back to flexitarianism, but...

O. M. G.

tonight's dinner was so good that I might abandon the thought (at least for a while).

It's our anniversary. 20 years married. We were engaged by 19 and married at 21. Certainly not what was in the plan -- ours or our parents'! But we loved each other and figured why not?!? We're broke (working $5/hour jobs and paying for two college educations will do that to you) and still have grad school to get through, but that's not the toughest thing in the world, right?

The first year we were married with a culinary, um, disaster. I made pancakes that were 3 inches thick, rock hard on the outside and a gooey mess inside. Then there was the lemon poppyseed cake (who knew you couldn't substitute concentrated lemon juice for freshly squeezed?).

Because I was working a 4 a.m. - noon shift, then in classes all afternoon Jason took dinner duty. His specialty was stir fry. Our menu went something like this:

Monday - Chicken stirfry with soy sauce over white rice
Tuesday - Beef stirfry with worcestershire sauce over white rice
Wednesday - Chicken stirfry with italian dressing sauce over white rice
Thursday - ...

Well, you get the picture. We had no clue what we were doing. But we were doing it together. And we were learning.

It's funny to look back on that now. Especially on a night like tonight, when we enjoyed Chateaubriand with Bearnaise from Around the World in 450 Recipes.


  • 2/3 cup butter
  • 1 1/2 tbsp tarragon vinegar (we just used white vinegar and added some dried tarragon)
  • 1 1/2 tbsp dry white wine
  • 1 shallot, finely chopped
  • 2 egg yolks
  • 1 lb beef fillet * (aka tenderloin)
  • 1 tbsp vegetable oil
  • salt and freshly ground black pepper

* The recipe says it serves 2, but at $29.99/pound for beef fillet (aka fillet mignon) it was gonna serve all 5 of us. Hint: cut the meat into small pieces and it seems like more is on the plate.


1. Clarify the butter by melting in a saucepan over a lot heat. Do not boil. Skim off the foam and set the butter aside.

2. Put the vinegar, wine and shallot in a heavy saucepan and boil over high heat. Reduce until most of the liquid is gone. Remove from heat and cool slightly. Add the egg yolks and whisk for one minute. Continue whisking consistently until the yolk mixture begins to thicken.  Remove pan from heat.

3. Whisk in the melted butter, drop by drop until the sauce begins to thicken.

4. Season the sauce with S&P and keep warm, stirring occasionally.  Meanwhile, place the meat between two sheets of greaseproof paper or clear film and pound with the flat side of a meat pounder until 1.5 inches thick. Season with S&P

5. Heat oil in a heavy frying pan over medium-high heat. Add the meat and cook for 10-12 minutes, turning once, until done as preferred (we like medium).

6. Transfer steak to a board and carve in thin diagonal slices. Strain the sauce and serve with the steak.

We served the meal with steamed carrots, garlic mashed potatoes, french baguette and fresh blueberries.


Chef Tanya -- Like I said.... it's good enough to seriously tempt a flexitarian! (though I prefer to NOT have to think about where it comes from. Interesting tidbit: In French it is called filet de bœuf; filet mignon, when found on a menu in France, generally refers to pork rather than beef.) I also really liked the bearnaise sauce. It's sorta like sushi eel sauce. You could put it on just about anything and it would make that thing edible.

Jason - The bearnaise sauce was fine, but the star of the meal was the meat. When they say that filet mignon is buttery, they aren't kidding! It was wonderful. Carrots, potatoes, blueberries - meh. I don't have steak very often and I certainly don't have filet mignon very often. It was, by far, the best thing I've eaten in a while.

Miranda - Can I have more meat? Who has the rest of the meat? I want more!

Olivia & Hannah both cleaned their plates (well, except for the carrots. And Hannah traded her steak to Jason for more blueberries. It was a bit like a swap meet around the table tonight!)

Tuesday, May 3, 2011

Alabama Tornado Assistance: Scouts for Schools

If you're local and looking for a way to help with tornado disaster assistance, consider helping our Girl Scout Troops with their Scouts for Schools effort.

The school in Hackleburg, AL, was demolished (like most of the town - see photos here) by last week's tornado.

Classes are going to resume Monday morning at a local church that wasn't destroyed, but they have no supplies. The list of things they need is below. Supplies can be new or used (as long as they're in good condition).

Plastic tubs with lids (i.e. Rubbermaid, etc) -- medium and large
loose leaf lined paper
Pens - red, blue and black
pencil sharpeners
colored pencils
pencil cases
rulers, compasses, protractors
printer paper
rubber bands
post it notes
paper clips / binder clips
glue sticks
composition notebooks
books for the younger classes to read
Lunch boxes
sharpie pens
Hand Sanitizer
Play equipment (balls, jump ropes, hula hoops, etc.)
White boards/flip charts and markers or Black boards and chalk
Musical instruments or sheet music for singing
Bottled Water

Drop-off is at (NEW LOCATION) Vestavia Hills Elementary West from 11 a.m. - 5 p.m. this Saturday (May 7). We'll be in front of the school (the carpool area).

Details for out of town donations of supplies and money:

Make checks payable to One Vestavia, in the memo put Scouts for Schools. This is very important because the memo is how we will be able to keep track of donations specifically for our cause. Checks and supplies can be sent to:

Scouts for Schools
2461 Rocky Ridge Rd
Vestavia Hills, AL 35243

Questions? Leave a comment here or join our Facebook group.

Monday, May 2, 2011

My Husband Rocks! (or how a little portobello lasagna roll-up soothes the soul)

On April 27th, NOAA tracked a total of 312 tornadoes across the Southeastern U.S. My home, Alabama, got the brunt of it.

  • More than 200 deaths
  • Thousands of homes, businesses and government buildings destroyed
  • Billions of dollars in damage

Today, I traveled up to Hackleburg,  population 1420. So far they've confirmed 35 dead, though that number is expected to rise as crews continue to pick their way through the rubble.

The Red Cross says the town was 75% destroyed. Seventy-five percent.

Let that sink in for a moment. It will take years for this community to rebuild. And for many people (like the woman I talked to today whose neighbors all died), Hackleburg will never be the same.

Ask any journalist. Covering a disaster like this is exhausting. Emotionally. Physically. But for reporters who also have families at home (and, yes, I'm gonna say it -- especially female journalists with families at home) it's even more demanding because we can't just come home, eat a bowl of cereal, and crawl into bed.

No. We still have to think about helping with homework, driving to sports practices, and feeding the kids.

And that is why I have the best husband ever! Today, I got back into town after a particularly grueling day, to find the homework all done and this...

Portobello Lasagna Roll-Ups courtesy Food Network's Ellie Krieger.


  • 12 whole-wheat lasagna noodles (about 3/4 pound) 
  • 2 teaspoons olive oil 
  • 12 ounces portobello mushrooms, chopped 
  • 1/2 teaspoon salt
  • 4 cups store bought marinara sauce 
  • 1 (15-ounce) container part-skim ricotta cheese 
  • 1 (10-ounce) package frozen chopped spinach, thawed and drained (we used fresh)
  • 1 egg, lightly beaten 
  • Freshly ground black pepper 
  • Pinch ground nutmeg 
  • 1/4 cup grated Parmesan 
  • 3 ounces grated part-skim mozzarella cheese (about 2/3 cup)


Preheat the oven to 375 degrees F.

Cook the noodles al dente according to the directions on the package. Drain them well and spread them out onto aluminum foil or waxed paper to prevent them from sticking.

Heat the oil in a large saute pan over medium-high heat. Add the mushrooms and cook, stirring occasionally, until browned and all the liquid has evaporated, about 5 minutes. Season with 1/4 teaspoon of salt. Stir in 1 1/2 cups of the tomato sauce and simmer for 2 minutes.

In a medium bowl combine the ricotta cheese, spinach, egg, the remaining 1/4 teaspoon salt, a few turns of pepper, and nutmeg.

Spread 1 cup of tomato sauce on the bottom of a 9 by 12-inch baking dish. Spread about 2 tablespoons of the ricotta mixture onto a lasagna noodle. Top with about 1 1/2 tablespoons of the mushroom mixture, roll the noodle and place it into the baking dish.

Repeat with the remaining noodles. Spread the remaining 1 1/2 cups of sauce over the lasagna rolls. Top with grated cheeses, cover loosely with foil, and bake for 45 minutes. Uncover and bake for 15 minutes more.

And voila!  Instant comfort food from a wonderful man.