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:
Hi,
I saw your photos on IG! YUMMY
Thank you for sharing!
Carla
That looks delicious. Hope you enjoyed it. We haven't had much rain in northern Florida.
Love,
Janie
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.
Wow, yummy. I guess your garden is really doing well.
We call this moussaka, I love it!
Amalia
xo
I wish you lived closer I would have paid you a visit. Yummy. Hug B
Yum! Sounds delicious! Stay dry :-)
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