Ravioli Without Borders

• 1 to 2 boxes Lasagna No-Cook noodles
• 4 cups milk
• 6 tbls flour
• 6 tbls butter
• 6 large portabella mushrooms
• 8 medium shallots
• 4 cloves garlic
• 1/4 cup italian salad (vinaigrette type)dressing
• 2lbs ricotta
• 1 tsp oregano
• 1/4 tsp thyme
• 1 lb(3 to 4 cheese blend)shredded italian cheese
• 1 lb shredded mozzarella
• 1 egg
• 1 cup fresh, chopped parsley
• 1/4 sheet cake pan - oiled

1. Cheese sauce:
2. *melt butter over low heat
3. *add 4 cloves garlic and 4 shallots, saute till soft and opaque.
4. *remove from heat and gradually add flour to butter
5. *gradually add milk
6. *return to medium heat, (stir constantly) and bring to boil for 2 minutes.
7. *remove from heat
8. *put 1/2lb cheese blend on top and cover, DO NOT MIX -SET TO SIDE FOR 5 MINUTES - then stir, DONOT RETURN TO HEAT
9. ___
10. Mushroom Filling:
11. dice mushrooms
12. finely chop 4 shallots
13. pepper to taste
14. 1 teaspoon salt
15. Italian dressing
16. Mix all ingredients and cook over low heat till mushrooms are slightly cooked. Drain off half of moisture.
17. __________________
18. Ricotta Filling
19. ricotta
20. 1/2 mozzarella
21. 1 egg
22. black pepper
23. oregano
24. chopped parsley
25. salt
26. _____________
27. Assembly:
28. *Pour 2 cups sauce in bottom of sheet cake pan
29. *one layer of uncooked lasagna noodles
30. *one layer of mushrooms(about 1/2 inch deep)
31. *one layer of noodles
32. *one layer of ricotta cheese mixture
33. repeat layers until all fillings are used
34. Pour 2 cups cheese sauce over top, top with additional grated Italian cheese mixture. Cook at 350 till bubbly (about 30 minutes)
35. Let set for 5 minutes, cut and serve.
36. Bake in 350 degree oven

noodles, milk, flour, butter, portabella mushrooms, shallots, garlic, italian salad, ricotta, oregano, thyme, mozzarella, egg, parsley, cake pan

Taken from www.epicurious.com/recipes/member/views/ravioli-without-borders-1202653 (may not work)