On Making LasagnaDecember 19, 2012
Lasagna 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!