As usual, I did some cooking this weekend. First of all I decided to enjoy some tomatoes while they’re still at their peak, and made a classic insalate caprese.
Using a variety of heirloom cherry tomatoes might not be completely authentic, but it was delicious.
Then I continued my Italian theme with an even more inauthentic lasagna. Following Melissa’s suggestion in a comment on my post about freezer meals, I decided to make a couple small pans for the freezer, as well as the one I baked last night. The ingredients were a little trailer park-ish (I went to Fresh & Easy for the cheese, and they were all out of ricotta, so I used cottage cheese, and the sauce was from a can), but I have to say, and Mr. HeyLucy can confirm, that it was one delicious pan of lasagna.
Look at that drippy, yummy mess! There are three layers, each with a layer of noodles in between. I started by smearing a little marinara sauce in the bottom of the dish and topping it with noodles. The bottom is Italian sausage and extra lean ground beef, cooked with some chopped onion and a small can of tomato sauce, topped with a light layer of mozzarella. The middle layer is low-fat cottage cheese mixed with lots of fresh chopped basil and a tablespoon or so of dried oregano and topped with marinara sauce. The top layer is thinly sliced zucchini and spinach, topped with a thin layer of alfredo sauce. Add another sheet of noodles, top with marinara sauce and a sprinking of mozzarella, and bake until bubble-y and golden, and don’t worry about cleaning the oven until tomorrow if you want to be just like me. I left the zucchini out of the frozen pans, because I wasn’t sure how it would freeze. Have you ever seen frozen zucchini? I don’t think I have. There must be a reason for that.