Yummy mushroom Lasagna!

I am not the biggest fan of pasta.  In fact, it is very rare if it is cooked in my household. Even the spaghetti that I make is a form of a vegetable.  I do not know whether it is the taste or the texture, but pasta just really is not my thing.  However, my fiancée loves pasta.  Italian food is probably one of his favorites so it must be hard to for him to live with me! HA.

Being the nice, loving fiancee that I am, I decided to make him lasagna this past week!  SHOCKER- hmm...

If you know me, then you probably have already guessed that I did not make traditional lasagna with meat, cheese, red sauce, etc.  Instead, I used rice pasta- which I thought was very similar to regular pasta, especially with the fillings.

However, the filling was not the traditional filling either.  I made a mushroom sauce using two different kinds of mushrooms, sauteed in red wine, along with skim milk and flour that was already cooked together to make a creamy, but not too creamy, sauce.

As for cheese, I used Parmesan, not Ricotta or Mozzarella.

The outcome- Delish!  Even my fiancee enjoyed!

The recipe I used is from the New York Times and I highly recommend it!