And one of my favorite recipes happens to be by a (soon-to-be-former) Food Network chef who recently got herself in trouble for some comments she made... and if you don't know me, I DO NOT condone hate of any shape or form, racial, gender, socio/economic, etc., PERIOD. I also firmly believe that we all say dumb sh*t sometimes that we regret, but that we hopefully learn from it and become better people once we admit our mistake. And life goes on. It sucks that Ms Deen is having her sins blasted on public television for everyone to judge, but seriously y'all... Judge not lest ye be judged.
And regardless, this recipe is SO good, I had to tell you about it... It is appropriately titled Garden full of goodness Lasagna, and it is just that. Full of goodness, and your garden. :)
So here we go - here's how I made it!!!
Take a bunch of veggies. Seriously. A bunch. Yellow squash, zuchinni, red onion, mushroom, red pepper, green pepper and carrots, and chop...
... and start adding them to a big pot...
...try to chop them to be similar sizes so they cook evenly...
...add water to cover, bring to boil, reduce heat, and let simmer for 10 minutes... meanwhile, you can start working on the BEST HOMEMADE TOMATO SAUCE IN THE WORLD....
...combine canned tomatoes, tomato sauce, tomato paste, minced garlic, fresh chopped basil, salt n pepper, and you let it simmmmmer until all the flavors are blended... you can add seasonings (such as Italian seasoning or oregano) for additional yumminess... note - I DOUBLE the recipe for the sauce, as I find the sauce just isn't enough for my taste...
...by now, your veggies should be done simmering, so drain them very very well - you don't want too much water in your lasagna or it will be soggy... let cool, and while you're doing that, start making the cheese layer by combining cream cheese, cottage cheese and an egg...
...mix well... and then get all your other ingredients (shredded mozz, provolone, and lasagna noodles, of course!) ready so you can start layering up your lasagna!
Start by putting 1/3 of the tomato sauce on the bottom of the well-greased lasagna pan, then 4 lasagna noodles, then 1/2 cream cheese mixture, and then 1/2 of veggie mixture. Add next 1/3 of the sauce, then top with 6 provolone slices and the mozz...
...repeat the process with 4 noodles, rest of cream cheese mixture, remaining veggies...
...remaining sauce and then finally, remaining provolone and mozz... place in preheated oven at 350 for 35 minutes until gorgeously browned on top, as so...
...continue to admire your handywork...
...and then plate. And if you're like me, you will start eating before you take a pretty picture to post on your blog :) :) :)
The other surprising thing? It's actually quite healthy, with all the veggies, especially if you use reduced fat/fat free cream cheese, cottage cheese, provolone and shredded mozz. Which I did, of course, and you would never know the difference as the flavors are just WOW.
So go ahead... check out the Garden Full of Goodness Lasagna, Recipe courtesy of Paula Deen... don't forget to double the tomato sauce if you want enough, and also consider using fat free/reduced fat cheese products... you won't miss the calories, trust me :)
Let me know what you think. Am I wrong to share her recipe with you? Or, as fellow food lovers, do you still appreciate a great meal? Plus, we can all forgive, right? We all make dumb mistakes, some just more publicly than others :)
ENJOY YOUR SUMMER!!!!
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