So my family has been out of town on vacation but since I'm a grown up now and just started my new job I had to stay home. However, this meant I had full control over the fridge, pantry, and meals! Now I hate lasagna, cause all that cheese is weird textured and gross, but I love cheesey sauces so I whipped up a super cheesey alfredo-like sauce to use instead and layered it with spinach, artichokes, tomatos and portabella mushrooms. The sauce was by far the most difficult thing and was almost a massive disaster: this is what I started with...
2[ish?] cups of milk
3 slices provolone
1 slice muenster
So I boiled the milk and added cheese. HUGE DISASTER. I had milk and melted cheese completely seperate from each other so I added:
1 cup parmesean
Lots of roux [butter and flour thickening mixture, is that the right word?]
1tbsp fresh minced garlic
1tsp ground thyme
And then I whisked the crap out of it until it got creamy on very low heat and it actually worked.
So I buttered my pan, and got to work!
My layers went:
rest of sauce
shredded mozzarella and parsley
Cooked for 25 minutes at 350F and it was the most delicious thing ever! Only thing I didn't really enjoy was the sauce turned really thin in the oven [see plate above dominated by sauce], possibly from the juice from the tomatos? So I'd definately make the sauce thicker next time before I bake it to account for vegetable liquid