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.


Carla from The River said...

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

Janie Junebug said...

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


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!

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 :-)