Home Cooking · Italian

Little Bitty

Cheesy Vegetable Lasagna

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After a very mild few weeks, fall is 100% here and I’m becoming okay with that.  Something about having those extra few weeks of nice temperatures is somehow making it easier – feel like we “cheated” in a way.  The nice weather also made for some strange food overlaps as cherry tomatoes kept trickling in to the markets which are normally long gone by this point.  Again it feels like we’re cheating!  With that, I wound up with a bunch of random vegetables at the end of the week so I decided to just take everything out of the fridge and see what I could do with it.  In the end it came down to a pizza or lasagna and a rogue sweet potato made the decision for me: lasagna!

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 For a different twist switch out the sweet potato for any type of squash – or use a variety of wild mushrooms.  Spinach, swiss chard, or kale would also go fantastically in this dish either fresh or pre-cooked with the mushrooms and onions.  Since my main mission was to clean out the fridge I just used what I had on hand, and it worked fantastically!  If you don’t have alfredo sauce on hand a simple bechamel sauce can also work, tho you might want to add more garlic/salt/pepper in order to keep the dish from being too bland.

In other news, our little one made her appearance last Friday (11/27) and we are 100% smitten.  She arrived at 7:02 am weighing 8lbs 13oz and has the cutest chunkiest little cheeks!.  After years of fertility treatments and wishing/hoping/praying it is such a relief to have her home!

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