Day 4 of Continuing Recovery
In honor of my beautiful sponsor, here is my riff on a chef Dave Lieberman idea. I’ve taken his Individual Lasagnas Recipe and will make them into weighed and measured Ratatouille Lasagnas… without the noodles, of course… and with some fresh herbs from the jars in my fridge.
First, I’ll roughly chop 2 onions, mince 4 garlic cloves, and cut up 1 large zucchini, 1 large yellow squash and 1 small eggplant into 1 inch pieces.
In my large grill pan, I’ll saute the onions and garlic in olive oil until soft. Next, I’ll add 2 teaspoons dried oregano, a bit of salt, a shake of chili flakes, and black pepper.
Then, I’ll toss in the veggie pieces and cook them for about 10 minutes.
Next, I’ll add chopped tomatoes from a 28 ounce can (enough so the mixture is like a thick stew, not a soup). I’ll let the veggies cook for another 5 minutes or so, until they are tender but firm. This is when I’ll add fresh herbs — a small bunch of roughly chopped parsley. Fresh thyme and fresh basil would be good, too.
There will be 2 cups ricotta ready to go with a bit of salt and freshly ground black pepper; and 8 ounces shredded mozzarella.
I’ll preheat the oven to 375 degrees.
Then we get to assemble the individual portions. (Or you could put them altogether in one pan if that’s your preference.)
I’ll put a mini foil baking pan on my food scale and weigh a couple spoonfuls of sauce onto the bottom with a layer of veggies. Then I’ll add ricotta and repeat once more; with a layer of shredded mozzarella on top. So, for me that will be a total of 6 ounces of veggies (including the sauce) and 2 ounces of ricotta with 1 ounce of mozzarella.
The lasagnas will go on a baking sheet to catch any dripping cheese; and bake for about 30 minutes when they should be bubbly and brown on top.
Then we offer a prayer of thanks and eat. Yum!
I hope it works!!
Love & Light,
Valerie
Yum is just the right word for such a delicious dish!
Sounds delish. Years ago when we had a garden and grew lots of eggplant, squash, etc. I would make Ratatouille and canned it so it was available all year. As I recall I also included some cooked sausage. Good Luck!
Thank you, Pastor Darlene! Canning is definitely on my list to learn. Love & Light, Valerie
Hi Valerie, We must be on the same path…..today, Friday, is my 5th day of abstinence from flour and sugar! the pictures of the veggie and cheese dish are beautiful, and I will definitely be cooking that for Ira and me! Lots of love and continued strength!
Wow, Roberta! I really am getting a kick out of our synchronicity!
From the Wikipedia entry on karma: “Jung once opined on unresolved emotions and the synchronicity of karma; ‘When an inner situation is not made conscious, it appears outside as fate.'”
Love you lots.
Valerie