On Making Lasagna
December 19, 2012Lasagna is one of those savory dishes that takes time to cook and time to assemble the layers. For me, lasagna begins with homegrown tomatoes and oregano. Jars of home-canned tomatoes, tomato paste, and dried oregano started this lasagna sauce. And that began this past Summer.
And while the lasagna sauce simmered, several wonderful home-made cheeses were blended together with a couple of just-collected fresh eggs. Both the ricotta and mozzarella cheeses were made in abundance this past Summer — I made sure that there was plenty of those cheese to freeze for Winter use.
Summer wasn’t that long ago. Back then, the gardens were producing veggies and herbs, and the goats were producing more milk than we could use.
Sometimes food can create such nice memories.
And now in December, as we are about to enter our Wintertime, we will feast on a plentiful, savory dish we started during the Summer. I suppose that homemade Lasagna at our house is, indeed, one of those slow foods. Nothing beats homegrown!
The tomatoes in my Wednesday’s pasta nights come from our garden…so does the dried basil and oregano. It just taste so good when you know, you grew it yourself! Your lasagna looks delicious…I bet it truly was :0) mb
MB, the lasagna was good — and we’re having it again tonight!
Your Wednesday pasta night sounds like a great idea!
Yum—would love to be there to share in that Lasagne with you.
I can almost smell it…
Lasagna has its own special aroma, doesn’t it? It would be nice to share some with you, Angie. I’d even let you have seconds. And thirds.
Thanks for the appetizing post! We really enjoy making lasagna and cannelloni from scratch. Up here, we make our cheese and pasta, but the tomatoes come from a can – and we use moose or caribou. I’ll bet your goat cheese is delectable!