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.




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7 comments:

  1. Carla from The RiverJune 16, 2015 at 9:55 PM

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

    ReplyDelete
  2. Janie JunebugJune 16, 2015 at 10:03 PM

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

    Love,
    Janie

    ReplyDelete
  3. jp@A Green RidgeJune 17, 2015 at 5:17 AM

    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.

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  4. Endah MurniyatiJune 17, 2015 at 11:11 PM

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

    ReplyDelete
  5. handmade by amaliaJune 18, 2015 at 4:15 AM

    We call this moussaka, I love it!
    Amalia
    xo

    ReplyDelete
  6. Buttons ThoughtsJune 18, 2015 at 1:01 PM

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

    ReplyDelete
  7. KateJune 19, 2015 at 9:05 AM

    Yum! Sounds delicious! Stay dry :-)

    ReplyDelete