Because being extra is always better than ordinary.

If you’re anything like me, how you eat reflects how you feel. This might explain why I don’t enjoy leftovers. I’m a feel it in the moment kind of gal and yesterday’s dinner is a tough sell for tomorrow’s lunch – to compensate I have perfected the art of the “kitchen sink salad” which the beautiful lettuces this CSA season have made especially delicious this time of year. And the truth is if a home prepared lunch isn’t in the cards for me I am always offered sustenance by my work tribe and fill in the holes with a chocolate item du jour- I am currently working my way through a 5 lb bag of miniature Reece’s peanut butter cups. Thank you Alex…

I have always had the gift of being able to visualize a final product or process which contributes to my strengths as a dermatologist, but also as a cook. And when I picked up my Farmer’s box, all I could see was a veggie lasagna!  Lasagna has a way of summoning up feelings of comfort for me and with some creative license I hope I passed on those feelings to my husband and kids.

So here it is…Anything but ordinary vegetable lasagna

1 bunch rainbow chard, rinsed and chopped coarsely 

3-5 spring onions, rinsed and chopped (white and light green parts)

1 yellow squash chopped

2 garlic cloves chopped

6-7 cremini mushrooms cleaned and sliced 

Whole milk ricotta

Grated parmesan cheese

Shredded asiago cheese

Unsalted fresh mozzarella balls

1 egg

Sea Salt grinder

Pepper grinder

Red pepper flakes

Garlic powder

Italian seasoning

Extra virgin olive oil

Favorite red sauce (I love Rao’s marinara)

1 pack of lasagna noodles (not the precooked ones)- boiled and al dente

Preheat the oven to 350F. In a sauté pan add some olive oil and heat on medium. Add in green onions, garlic, yellow squash and chard 1-2 minutes later. Saute another 2-3 minutes until greens are wilted and bright. Season with some cracked pepper and garlic powder and set aside. 

In a bowl combine and mix 1 ½ c whole milk ricotta (give or take), an egg, ½ c parmesan and ½ c asiago cheese. Season with salt and red pepper flakes.

In a lasagna pan grease with olive oil then line with cooked al dente noodles. Add the cheese mixture in a layer on top. Then lay flat and add the veggie mix on top. Add another layer of noodles then a layer of sauce. On the sauce season with Italian seasoning, drop mozzarella balls on top, dollop ricotta, sprinkle asiago and lastly top with mushrooms. 

Cover with foil and bake for 45 minutes covered. Uncover for the last 15 minutes. Let it rest for 10 minutes and enjoy!

A few helpful tips:

- Don’t overthink it- you cannot go wrong with these ingredients. Stay fresh and feel out the quantities to give you the consistency you are going for. 

- I don’t go heavy on the sauce- it is more of a compliment than a main flavor source. 

- I like spicy food, we go heavy on the red pepper flakes- this plays very nicely against the chard. 

- Keep meat out of this one. The flavors are bright and deserve the spotlight. I made meatballs to go on the side. 

Give love to your oneskin, 

RDay