Whole-Wheat lasagna noodles (I make my own using about 1 and 1/2 cups of Whole-Wheat flour and two eggs)
Cambuzola Cheese (About 1/4 pound)
Sharp Cheddar Cheese
Ricotta cheese (1 package)
Salt and Pepper to taste
1/2 to 1 cup of milk
2 tbsp flour
4 tbsp butter
Four medium Shiitake mushrooms
Dash of cooking wine
Fresh garlic to taste
Saute the mushrooms and garlic in 2 tbsp of butter. Add the wine after the mushrooms have started to shrink and the garlic is brown. Cook until all the liquid is gone, remove from heat and set aside.
Mix the Ricotta, egg, and salt and pepper in a bowl until it is smooth, set aside.
Grate or slice the cheddar and mozzarella and set aside.
Heat the remaining 2 tbsp of butter in a large frying pan. Add the flour, and stir rigorously until the flour is brown. Add the milk about a tbsp at a time, stirring very quickly, maybe with a whisk. Keep adding milk and stir until thickened and slightly brown. Add the cambuzola (without skin) slowly, stirring gently, until all of the cheese is melted and the sauce is very creamy.
Line the bottom of the lasagna pan with the cooked mushrooms, and lay one layer of cooked pasta on top. Spread a thin layer of the ricotta/egg mixture over the pasta, very gently so you don't break the noodles. Add a thin layer of the cheddar/mozzarella mixture, then pour about one-third of the cambuzola sauce over it, evenly. Lay another layer of lasagna noodles and repeat process twice (Three layers of lasagna). Top with a final layer of mozzarella and cheddar, and bake at 350 for about 30-35 minutes. The top layer of cheese should be browned, and the lasagna should bubble rapidly around the sides. Remove from oven and let cool at least ten minutes before serving. Great with a spinach salad.