The last greens of summer

[altivo]

Here they are: Swiss chard, the frost resistant greens.



The other greens in the background are romaine and fennel, from the market. Those went into the salad. The chard came from our hot frame, but the cover hasn't been shut down yet. Twice they looked like they were frozen into mush, but after a day or so they stood back up. And here's what I made from them, a veggie lasagna.



Easier than the traditional purist dish, this has only a single set of layers: broad egg noodles, a cheese white sauce containing ricotta or cottage cheese and a couple of eggs with pizza herbs mixed in, bake that to set the sauce, then add the veggies (sliced zucchini, steamed chard or raw spinach, sliced mushrooms) and pour pasta sauce over that. Top with shredded mozzarella and some parmesan, drizzle on a little olive oil, and bake for another 20 minutes or until the cheeses start to brown. Let stand a few minutes before service. It was good. Plus there are leftovers for a couple of additional meals.

No Nano installment yet, but it's in progress at least. Probably ready tomorrow morning.

Comments

[shadow_stallion]

*headtilts* Surely you don't use cottage cheese in your lasagna? That being substituted for ricotta is just wrong, in my opinion anyway.

Looks good there Tivo. :D

Reminds me that we need to make one now that cool weather has arrived. We'll make up for the lack of meat. ^.~

[altivo]

Ricotta has grown too expensive, so yes I did use cottage cheese. Kraft has a new one that is very fine grained and made from whole milk. The result is nearly identical. The cheese is mixed with a white sauce made of butter, milk, and flour, then beaten eggs are added to it. The end product is just as smooth textured and rich as ricotta but costs half as much.