Lasagna and rambels

We got to see the Blue Angels perform last Sunday.  Those guys are nuts but supper exciting to watch.  Meme and Jon came over and we had the best seat in the house, well, on top of it.  We actually put blankets up on the roof and watched from there.  Lot of trees that got in the way for some of it, but they did fly bys directly over the house so it evens out.  Amazing to watch.  Not going to miss the crazy traffic tho.  Stead gets supper crowed that week.

Garden is doing pretty well.  Most of it’s winding down and being put to bed.  We’ve been working on new garden beds for next year, our soil in the side yard is awful.  So we did the bale gardens this year http://www.nicholsgardennursery.com/strawbales.htm  The straw from those is now being used to make our lasagna garden beds. http://organicgardening.about.com/od/startinganorganicgarden/a/lasagnagarden.htm 

And on a related note, I made an awesome veggie lasagna for dinner the other night.  Here’s the recipe

Lasagna noodles

2 jars of your favorite spaghetti sauce

15 oz ricotta cheese

2 eggs

1/2 cup of parmesan cheese

Mozzarella cheese, shredded (I used about a pound and a half)

Veggies!  (I use a whole bunch of spinach, without stems, a half an onion, and a large yellow squash)

1- Boil noodles according to package.  Wash and dice all veggies.  Mix ricotta, eggs, and parm completly.

2-Drain cooked noodles.  Spoon some of the sauce on the bottom of 9x 13 baking dish.  Cover bottom with noodles.  Layer, cheese mix, veggies, shredded mozzarella, and sauce.  Cover with noodels and repeat.  (this made three layers of noodels for me)

3- Top the last layer with sauce and shredded cheese

4- Cook in oven at 350 until cheese is browned and everything is bubbly and hot.

Wonderful with a leafy salad and the leftovers are great for lunch.  I’m not sure how this would work with freezing, but I’d bet it’d be wonderful.