My husband and I were excited about going to the Falls Church farmers market this Saturday. We normally go to another farmers market during the spring/summer season, but that one closed last week for the winter so now we are making our seasonal switch. The Falls Church market lasts all winter and we are able to get apples, cider, salad mix, and a few other things all winter long.
One of the vendors was a dairy so I got some ricotta cheese and decided that I was going to make lasagna!
Umm..so yeah, it was good! It was kind of like the soup I made last week in that it surprised me with how good it was.
I made my own sauce with seven tomatoes that I peeled and then cut into chunks and simmered into a sauce with a large elephant garlic clove (I found out after eating that I should of put in another one), and about 1/4 cup of chopped onion with 4 tbsp of olive oil. When the sauce was almost done I added about 6 large leaves of basil that I chopped up and then I started on the cheese mixture. I got my ricotta and added one egg and some Italian seasoning. I shredded some colby cheese and sliced some fresh mozzarella.
I put a little sauce in the bottom of a casserole pan and then added my no-boil lasagna noodles I bought at Whole Foods. I was excited about the noodles being the only non-local product in my entire dinner (ok, the salt isn't local either). On top of the noodles I put the ricotta mix, and then the colby cheese, and then 1/3 of the sauce. I repeated this 3 times and then I topped it with some fresh mozzerella.
I served it with a wonderful mixed lettuce salad with some carrots added. I was nervous about using the no-boil noodles but they worked out wonderfully and I think they make the lasagna less runny because the noodles soak up all of the excess water from the sauce. Will be making this again and hopefully can get a picture of a whole lasagna instead of a half eaten one. :)
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