Tuesday, June 16, 2015

Bounty from the Veggie Beds

We've got some serious rain going on here lately, but I still harvest bits of veggies and am waiting for the huge tomatoes to begin to ripen. In the meantime, I whipped up this veggie lasagna for tonight's dinner.

These zukes, crooked neck squash, bell pepper, and Italian eggplant roasted for 25 minutes in the oven.

I fried up some ground beef, added a jar of ragu, and then layered it with the roasted veggies, my famous cottage cheese/egg bechemel sauce, and grated cheese until it looked like this.

A side view.

Then 25 minutes in  a 350 degree F oven and Voila! Dinner! Just add garlic bread and a salad.




7 comments:

Carla from The River said...

Hi,
I saw your photos on IG! YUMMY
Thank you for sharing!
Carla

Janie Junebug said...

That looks delicious. Hope you enjoyed it. We haven't had much rain in northern Florida.

Love,
Janie

A Quiet Corner said...

Lin, this does look soooo tantalizing but now that "we" are on a low sodium, I'd have to forget the Ragu, the cottage cheese and the mozzarella and the parm. But we could "do" the veggies!!!...:)JP.

Endah Murniyati said...

Wow, yummy. I guess your garden is really doing well.

handmade by amalia said...

We call this moussaka, I love it!
Amalia
xo

Buttons Thoughts said...

I wish you lived closer I would have paid you a visit. Yummy. Hug B

Kate said...

Yum! Sounds delicious! Stay dry :-)