Comfort Food

Last time I checked, winter was STILL here. There's still snow on the ground, albeit sparse. The eagles' won't be leaving Spring City to continue their northward migration for at least another month.  Yep, it's still comfort food weather.

When I checked my fridge this afternoon, I saw that I needed to use up some vegetables; an odd carrot, a few leftover mushrooms, some baby sweet bell peppers, some ruby chard, and a zucchini or two. Add some ricotta, parmesan, and mozzarella cheeses; an onion; and a beautiful purple eggplant. Top it off with some tomato meat sauce from the freezer that I made last fall to use up some of the millions o.k... hundreds (but it seemed like millions because I planted 24 very productive heirloom plants) of tomatoes that I harvested last summer.  WHAT DO YOU GET?


Lasagna, of course.

First, I chopped and sliced the veggies, then tossed them with kosher salt and freshly ground pepper and some good olive oil, roasted them 'til they were soft and brown.  I cooked the noodles, steamed the chard, grated the cheeses, and warmed up the meat sauce.

Then I layered...

And layered...

And layered...

And Voila!

LASAGNA PERFECTION