My Bee-you-tiful mom! Happy Birthday!
First things first: Happy Birthday Mom! Today is my lovely mother’s birthday and it seems only fitting to mention that there would not be any “What We’re Eating” posts without her. I grew up with a mother that always made the kitchen smell so good and always let her children stir, chop, and create right alongside her, even if we screwed things up (I’m still very sorry about that stand mixer-wooden spoon-chocolate chip cookie incident). When I discovered asparagus, I loved it so much, that when my mom would leave the kitchen to go to the bathroom, I would eat all of it. Every. Single. Spear. And my saint of a mother wouldn’t even yell at me, even though she also loved asparagus and I know she was super upset because she hadn’t finished making the rest of dinner yet. Because really, can you scold a child for eating vegetables? I digress. My mother makes a delicious lasagne, and she taught me to make lasagne anyway I like it, and now I’m going to share my baked, cheesy, tomato-ey noodle knowledge with you!
I love lasagne; it’s one of my top five comfort foods. It’s also such a versatile dish, you can really tailor it to what you have on hand and what you like. I’ve been threatening to make a potato lasagne with cheesy mashed potatoes as the ricotta layer. It somehow seems irresponsible to have that many carbs, so I haven’t done it…yet. I’ve also made noodle-free lasagne using thin horizontally sliced zucchini for the noodles.