garden lasagne recipe

Prep:

Sunday Prior to Thursday lasagne preparation, pick many things from garden. Leave on kitchen table, without washing, for 4 days. Include monster zucchini, tomatoes, carrots, collards, green beans, etc.

Thursday:

Ingredients:

Sunday's vegetables
a few more from the garden
Many, many herbs
lasagne noodles
ricotta cheese
mozzarella
parmesan
garlic

1. Preheat oven to 375 degrees Fahrenheit

2. Cut monster zucchini into pieces the size of normal zucchinis. Chop in Cuisinart. Compost floppy porous middle sections, as they are strange- set chopped zucchini aside.

3. Put green onions, garlic, lots of tomatoes, a few herbs in food processor with chopping blade and puree. This will seem like a mistake. It is.

4. Without washing any further vegetables, begin to layer all ingredients in a frenzied manner in 9x13 glass pan. Add salt and pepper to several layers, as you remember to.

5. Bake for 45 min.

6. Let cool. Discretely taste one corner to be sure lasagne is edible, then wrap and refrigerate to bring down to Pagosa Springs for Courtney and Mike on Saturday.

7. Enjoy!