I paused to savor the experience of making dinner yesterday, and snapped some photos to share. (And the recipe too of course!) Some dear friends were coming to share the meal, and I found myself, as I sprinkled basil and parsely into the sauce, warmly anticipating the taste of the lasagna and the feel of conversation with kindred spirits. The children would eat quickly and ask to be excused, returning to their games, and we adults would linger at the table with a glass of wine smiling, teasing, and loving.
It began with a salad, while not made with our garden's produce (it is January, after all), still organic and from local farms with gangbuster greenhouses. And of course, still made by many little helpers.
Ready for the recipe?
You will need:
1 lb. ground beef (can be omitted for a vegetarian version- simply add 2 extra cups of chopped veggies such as green pepper or more squash and zucchini)
2 small onions, chopped
6 cloves of crushed garlic
4 cups of vegetable juice
1 6 oz. can of tomato paste
2 cups fresh mushrooms, coarsely chopped
1 cup summer squash, diced
1 cup zucchini, diced
1 tsp oregano
1 tsp basil
1 tsp parsley
1/2 tsp black pepper
1 package gluten free lasagna noodles, uncooked
3 cups cottage cheese
2 cups shredded mozzarella cheese
1 cup grated parmesan cheese
Brown the beef in a large saucepan with onion and garlic. Drain excess liquid.
Last, grate the parmesan and sprinkle over the top of the finished lasagna.