So here’s how my day went…I sat on the couch with a “boycotting nap time” baby who had more energy than 10 energizer bunnies combined. The tipping point was when I went into his room, mid afternoon, and discovered that his peed in pants from earlier were in the diaper genie. Yep, I threw them in the diaper genie instead of the dirty hamper. What? Yeah, mom brain is a real thing. And I’m only 24. Oy vey.
Cooking dinner was one of the last things I wanted to do tonight. But then again I just sat on the couch all day, so I needed to do something with my life. I got this recipe from my Cooking Light magazine in the March 2016 edition. http://www.myrecipes.com/recipe/vegetable-lasagna-butternut-bechamel.
This lasagna recipe is vegetarian which usually doesn’t go over too well in this family. Men like meat. That’s what I’ve learned in my almost 2 years of marriage. But sometimes we women have to lay down the law and declare it a vegetarian night. If they don’t like it they can find something else to eat (which they would never do).
I started by boiling the squash in a mixture of milk and stock to soften the squash. Once it was softened, I blended it all and tossed it with the cheeses. Meanwhile, I sautéed up the mushrooms, onions and swiss chard. The recipe told me to place the swiss chard mixture in a fine sieve. But I didn’t know what the heck that meant so I used a colander. I improvised. That happens when I don’t fully understand culinary terms.
I layered all the elements into a baking dish (sauce, noodles, veggie mix, repeat), topped it with more cheese and baked it for about 35 minutes.
I broiled it at the end to get that crispy looking cheese. Crispy looking cheese is a must. When it was all done, I let it rest for a few minutes and then served it up!
And you know what? Mark never even mentioned the vegetarian part. Score.