Third Time's A Charm

lasagna
This is my third attempt at making the lasagna from RAW FOOD REAL WORLD. I was inspired by the STUDENTS of 105 DEGREES and the abundance of tomatoes and zucchini in my GARDEN of late.

lasagna side
I suppose that now is as good a time as any to mention that I am the latest recruit to the 105 DEGREES ACADEMY. Or one of them anyway. Not entirely shocking, I suppose, given my penchant for following MATTHEW KENNEY recipes. That coupled with the fact that my entire family lives in Oklahoma makes it kind of a no brainer! Anyway, I’ll be there from Nov-Mar. YAY! (Speaking of Matthew Kenney, did you see the article yesterday in the NY TIMES? It’s kind of funny actually. The writer is clearly not a connoisseur of raw food. In fact, he’s still hung up on a pork chop he had in the mid-90’s. That pork chop really must have made an impression. This was particularly funny to me yesterday since we were having a discussion about how the EGGPLANT BACON didn’t really taste like bacon).

nyagous
Anyway, back to the lasagna. Check out this black tomato I grew in my garden. It’s a NYAGOUS variety. They’re apparently highly sought after for their rich flavor. This is what I used for my tomato sauce. Things have come a long way from my FIRST LASAGNA which I cluelessly made in the middle of winter. Last year, I had at least figured out the SEASONS.

zucchini
But this year, I was able to season my own homegrown zucchini with my own homegrown herbs!

caspian pink
I had quite a few varieties of tomatoes to choose from. Everyone said I wouldn’t be able to grow heirloom tomatoes in a community garden. Apparently, our garden had a fungus problem or something. I used some EFFECTIVE MICROORGANISMS in the soil. I’m not sure if that’s what did the trick, but they grew up beautifully. Anyway, these are some CASPIAN PINK tomatoes.

green zebra
Probably our most abundant tomotoes this year were the GREEN ZEBRAS (which is perfect for this recipe). Ours came up this beautiful golden color.

layers
The tomatoes were layered with a pine nut pignoli, a basil and pistachio pesto, and the marinated zucchini in a casserole dish.

lasagna
Bon Appetit! (I wonder if I’ll be talking about this lasagna in fifteen years :) ).

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