It’s been too long since I made Kyle lasagna…
He worked from home a few days last month and so I knew he’d want breakfasts and lunches at the ready.
This lasagna took care of his lunches.
And this strata took care of his breakfasts.
I used three cheeses (ricotta, mozzarella, and parmesan), but kept it simple otherwise (no meat or greens).
He gave it two thumbs up.
And since this post has been pretty Italian themed, here are a couple of pizzas that we’ve made lately.
V got to pick this week’s menu and since her fave toppings are mushrooms and olives, that’s what she got.
Skipping ahead to this week…
It’s tomato season!
We don’t have a garden this year on account of our backyard remodel (did I ever mention that we finally got started on that???). After being delayed for four months, we finally got things going so our backyard is completely out of commission right now. It will be at least another month until we are done, so I don’t think we will be able to grow our own summer produce this year, but my mom’s garden has heaps of veggies that she is happy to share. These tomatoes are from her garden and they were INSANELY good. I’m not even a tomato person, but they are next level delicious.
It’s a major bummer to be unable to do anything with others indoors and at the same time have your entire outdoor area in shambles, but this is what 2020 is, right? Once we have a backyard again, we will have multiple raised beds. You better believe that next year’s homeschooling plan will have a decent amount of gardening.
How do you get the lasagna to be so cohesive (like holds together like a loaf)? Whenever I make it it is sort of soupy, and I think that’s b/c I keep hearing the conventional wisdom to “not skimp on the sauce!” but that just makes it soupy. Should I simply use less sauce? Thanks!
Hmmm…if I really think about it, I would say I use only a little sauce in the layers and then add a lot to the top at the end (to make sure the noodles are totally covered and weighted down otherwise they curl up as they bake). I also used uncooked noodles so they soaked up a lot of the liquid while cooking. Are you using noodles that you’ve already cooked? Because that could be part of the soupy issue.
No – I use the same noodles you do. But I will try that tip about the less-sauce-in-the-layers part! That might do the trick. Thanks! I’m making it tonight so we’ll see soon. š
good luck! let me know how it turns out!
Was much less soupy this time! Thanks for posting that pic… so funny you did that on a day I was going to make lasagna. It helped!! š
it was meant to be!
Do you have a go to Strata recipe? We are having a small socially distant outdoor gathering, this friday to celebrate the closing on my first house and we are making it a breakfast as some family will be leaving for their lake homes following the closing so I thought a strata would be perfect. I just am a real novice in the kitchen so I can’t really just wing it yet!
i rarely use recipes, so I may not be the best source…I think I have a few here on the site…