Hi! I’m Bev and I have finally joined the world of food bloggerin’. It’s nice to be here. This blog will be a place where I share recipes, photos of food, gardening ideas, little projects around the house and most likely countless stories about my dog Charlie. It’s funny, I totally knew what I was going to write about on my first post and now I’m completely blank. Of course. So, I’ll just say WELCOME! Now on to dinner.
Tonight, after a fun-filled Fall day with some friends, I came home to harvest yet MORE tomatoes and zucchini out of our garden. Seriously, I have started Christmas shopping and I’m still pulling fresh summer produce out of my yard. Whaaaa? I combined my garden goods with some ricotta cheese and wonton wrappers and voila, lasagna was born.
Here’s what ya do:
*About 30 grape tomatoes, blended in a food processor and simmered on the stove for about 20 minutes. (add herbs, salt and pepper)
*1 container of ricotta (2 cups) with whatever herb you want to flavor with. (I chose basil and oregano)
* 1 large zucchini, cut in half crosswise, then cut the halves lengthwise and then again into half moon shapes and sauteed in evoo for about 8 minutes or so.
*24 wonton wrappers
Spoon some tomato sauce in the bottom of an 8 x 8 baking dish. Then layer with wonton wrappers (2 on top of each other, 8 per layer) Then you’ll layer with the ricotta, the zucchini, more sauce, etc etc. You’ve made lasagna before. You get the picture. Finally top it all with some mozzarella and bake it for 30 minutes (uncovered) at 375 degrees. Let sit for about 10 minutes before you serve.
You’ll cry yourself to sleep.
Feel free to comment or let me know what you’d like to see or read about. Thanks for dropping by!
*HUGE thanks to Michelle for helping me get this going.