Alison sent this to me. Not mind-blowing but it mentioned that it's a good recipe for it your avocados are too ripe!

Sounds interesting enough to give a go. Takes about 30 seconds to make.

Oh yes, "rotini pasta" is, as I suspected, fusilli. Why don't they just say so??

Felix's Lasagna

Felix couldn't get enough of this, had it for dinner last night, and more for lunch and dinner today. Don't tell him, but it has a lot of veggies in it! Use a deep lasagna pan if you can.

2 medium onions
2 medium carrots
2 medium zucchini
(Optional: 1-2 cups frozen chopped spinach; I forgot to add it this time and the pan wasn't big enough anyway)
8 fat garlic cloves
1 large can (28 oz/794g) chopped tomatoes
1 can tomato paste
2-3 Tbsp vegetable bouillon powder or 2 cubes
1 Tbsp dried basil
Fresh rosemary, a few leaves
1 package Yves ground round (vegetarian ground beef)
2 cups non fat cottage cheese
1 8-oz package soy mozzarella, grated
1 or 2 eggs
Grated Parmesan (the stuff in the green container is fine, or the "real" stuff if that abhors you)

PREP:
In Cuisinart fine-chop 1 onion, Sauté with 1 Tbsp olive oil, add 2 of the garlic cloves, pressed.
Add tomato paste & 1 Tbsp vegetable bouillon/1 cube.
In Cuisinart blend tomatoes, add to pan. Lid & simmer.

In Cuisinart fine-chop second onion with rosemary. Sauté with 2 Tbsp olive oil in Dutch oven, add the 6 garlic cloves, pressed.
In Cuisinart grate carrots & zucchini, add to onions. Sauté til softened a bit. Add dried basil, rest of vegetable bouillon, ground round, a bit of water for moisture.

In a bowl, combine cottage cheese, egg, 2/3 of the mozzarella and some Parmesan.

Set aside 2 cups of the tomato sauce, add the rest to veggies.

Boil lasagna noodles about 5 mins to soften & speed up baking time.

ASSEMBLE:
In this order: 1 cup tomato sauce, 1 layer of noodles, half of veggie mixture, half of cheese sauce, layer of noodles, other half of veggie mixture, rest of cheese sauce, last layer of noodles, rest of tomato sauce, rest of grated mozzarella and a bit more Parmesan. Bake @ 350 F for about 40 mins.

Fergusons' famous funghi

My father and I learnt this recipe in an Italian cooking course we took a few years ago and have tweaked it a bit along the way. It is delicious, fairly simple but with a unique taste and flavour, and always a big hit. Not healthy, but it's so tasty that you should just not think about that. You can also alternate how you serve it - for instance at Christmas we served it wrapped in crepes rather than with the usual tagliatelle. Anyway, here goes:

• a bunch of mushrooms (any kind will do really; you can do the plain ones, although the darker ones ('kastanje' or 'grot' champignons in Dutch) are tastier, or go for fancy mixed paddestoelen for a special occasion)
• a tub of mascarpone (200 gr. or so)
• a bunch of garlic (to taste, but I would do at least 2 or 3)
• 1 small onion or shallot
• 1 liter vegetable bouillon
• 2 laurel leaves
• 1 twig fresh rosemary, or otherwise a handful of herbes de provence
• 1 small jar of black olive tapenade
• truffle oil (white is stronger but black (cheaper) will do also)
• tagliatelle
• butter
• salt & pepper to taste
• my father adds: a swig of marsala wine
• I add: a bunch of lemon juice, just to freshen it up

Bring a large pan of water to the boil for the tagliatelle.

Clean the mushrooms carefully with a piece of kitchen paper or a mushroom brush (not water!) and slice them (but not too thin). If you are using wild mushrooms leave them as they are. Cut the onion/shallot into small pieces and slice the garlic. Heat butter in pan, add mushrooms, onion, garlic, rosemary and laurel. Salt & pepper to taste. When they are done, scoop out of the pan and set aside.

Pour in the bouillon, loosen the scrapings from the pan, and add the mascarpone (and if you are using it, the marsala wine). Slowly stir until it reaches the consistency of a nice sauce and is reduced by about 1/3. (In the meantime, cook the tagliatelle.) Add half of the mushrooms to the sauce, all the tapenade and a good swig of truffle oil (and if you are using it, the lemon juice).

When the tagliatelle is done, drain and add olive oil. Scoop into deep plates, add the mushroom sauce and top with the rest of the cooked mushrooms. Garnish with a smattering of fresh green herbs.

Just experiment with this recipe until you have it how you like it best. But I guarantee each time it will be delicious if you stick to the basic ingredients.

original source: atelier otto & mezzo