Lazing in bed one afternoon, I said to Chris “I’m going to the store, is there anything particular you would like for dinner?” He says nothing, however, the look on his face clearly says meatballs and sauce. I know exactly what he’s thinking; one of my gifts is reading my husband’s mind* when it comes to what he wants to eat. I say “Oh, I don’t know, I can’t really blog that**. But I did ask, and he answered, so I’d better get chopping lest all else will pale in comparison. “Ooh-kay”, I respond. Then he speaks his only verbal communication on the subject “Do you realize we just had an entire conversation about meatballs without ever saying meatball. Thats true love.” I decided to make lasagna also since I was already in the kitchen making a batch of sauce; here’s how you too can have a tasty lasagna full of fresh summer vegitables:

The following ingredients is enough for two pans; one bound for the feezer and the other, the oven:
sm container ricotta cheese, mixed with egg, parsley, and basil
1 c fresh basil, chopped and mixed with ricotta and egg
1/2 c flat leaf parsley, chopped and mixed with ricotta and egg
1 egg, mixed into ricotta with the parsley and basil
1 bag baby spinach, boiled and drained – set aside
1 red pepper, sliced and sauteed with the garlic in olive oil – set aside
1 sm zucchinni, sliced and steamed – set aside
1 sm yellow squash, sliced and steamed – set aside
2 c broccoli, cut into small little flowerettes and steamed, set aside
2 cloves garlic, chopped and sauteed with the red pepper
1-2 c tomato sauce
2-3 c mozzerella, grated
1 qt formaggio, shredded
box lasagna noodles, cooked and set aside
olive oil
Note: The veggies I used were just what looked fresh that day. I would have used peas and corn instead of the brocolli if I could have. Use whatever looks good to you, it’s all delish. Same goes for the cheeses: fresh mozzerella, fontina, parmigiano, pecorino romano, asiago would all be perfect.

Add a few spoonfuls of sauce into the bottom of each pan and begin with a layer of pasta. Add thin layers of the ricotta and the different cheeses as you see fit with sauce here and there. I like to keep each layer of veggies separate so it looks prettier when you slice it. Once all the ingredients are used up add the rest of the cheese on top and bake at 350°F untill the highly saught after melty and golden state of deliciousness is achieved.

*This, being critical when married to the strong silent type.
**As I’m still unwilling to giveth unto you my ancient D’Antonio family recipe.

{tags veggie lasagna recipe}