Cuz I'm a Lasagna. I'm Complicated. I Taste Good In Your Belly.

This most likely won't be the first time we feature Henry Rollins in this blog. He has long represented one of the angry, intellectual, kick-ass giants of the punk rock world. But perhaps the image I have forever burned in my brain is of the Liar video: The ridiculous, beautiful, painted man screaming and changing my life on MTV. Is it the best version of Rollins we had seen before an since? But when I revisit this song, I'm still left satisfied.

Much like the feelings I have for lasagna. God, I love lasagna. But it is a pain in the ass.

Cuz I'm a Lasagna. I'm Complicated. I Taste Good In Your Belly.

Note: These are approximations of what I used. It's easy to adjust the amounts to how much you feel like making, but honestly, I just throw the entire containers and boxes in and deal with the aftermath.

1 box of lasagna noodles

Olive oil

1 carton of mushrooms (8-16 oz.)

1 onion

1 large container of ricotta cheese

~2 cups of mozzarella

Parmesan cheese (eyeball this, kid)

1 egg (optional, but I like it)

1-2 tsp of Italian seasoning (or just a mix of basil, oregano, thyme, whatever you like)

1 tsp of garlic powder 

Black pepper

1-2 jars of marinara sauce (or make your own)

Boil the noodles as per the package. You'll only need about 12-16 noodles for the dish, but who the hell only uses a half box of lasagna noodles? I usually make the whole package and end up snacking on the extras, because you need to refuel during the process. Or I'm just knocked up right now and hungry all the damn time. Either way: Snacks!

Drain the noodles. I usually run a little cold water on them. My mom always draped them majestically over the colander and pot, so that's what I do.

While the noodles are cooking, slice the mushrooms and chop the onions. Heat a bit of olive oil in a skillet (about a tablespoon or so) and sauté them until they are golden (about 10 minutes or so). Take them off the heat and set them aside.

Mix together the ricotta, mozz, a few handfuls of parm, Italian seasoning, egg and black pepper. You can use a spoon, but there is something satisfying about smooshing it between your fingers. Once mixed, you are ready to assemble.

Pour about a 1/2 cup of sauce on the bottom of a baking dish. 9 x 13 is usually called for, but my pan is some strange size and it works fine. Put down a layer of noodles, then the cheese mixture and about a third of the mushroom mixture and top with some more sauce. Repeat two more times. Top with a final layer of noodles, some more sauce and a handful of mozz and parm.

Cover with foil and bake in 350 degree oven for 20 minutes. Uncover and bake for another 15-20 minutes or until brown and bubbly. Let rest for 10-15 minutes then slice and serve.