Vegetarian Lasagna

I got my recipe from the New York Times but there are simply oodles of noodle recipes to be found on the Net. And most are quite delicious.

This vegetable lasagna has layers of zuchini, spinach, ricotta and Parmesan cheeses plus tomatoes, both a marinara sauce and fresh, diced tomatoes.

The hidden little surprise is the pinch of cinnamon. My wife was hesitant when she learned I was putting cinnamon, even a very small amount, into the mix. But, it worked. I liked it, as did my wife.

My doctor has me on a diet that is meatless every other day. The cheese is a bit of a cheat but I'm sure I kept my cholesterol below 100mgs for the day.

Cheers!

Something fast: pasta

A sprinkle of dried hot pepper seeds, added at the table, kicked up this dish a notch.

I took two of my granddaughters to their ski lessons today. It was cold on the hill and my oldest granddaughter suffered from the the cold today. This is not like her but it does happen and it was a disaster. She didn't want to whine and so she didn't tell her instructor that her feet were feezing. By the time I got her inside, she was sobbing from the pain.

It was quite the morning. When those two left with their dad, I was tuckered. I opened a beer and before I got it down, my third granddaughter arrived. It was a busy afternoon following a very busy morning.

I had no energy for preparing a nice weekend dinner. I rummaged about the fridge and found some Egg Creations, a Danish Fontina cheese, cherry tomatoes, garlic and a big head of broccoli.

I am not allowed eggs. The yolks contain too much cholesterol. Therefore, I eat Egg Creations Original with the yolks removed. And the Danish Fontina cheese may be a knock off of the Italian original but it is less expensive and melts wonderfully when chopped into small pieces to be added to steaming hot pasta. I always love cherry tomatoes fried with a little olive oil and chopped garlic. I knew I could not go wrong.

I cooked the pasta and drained it, added the tomatoes fried with chopped garlic, added the Egg Creations and stirred. When the eggs stuff began to set, I added the Dutch Fontina cheese. The small cubes began melting immediately.

I divided the pasta in half in order to serve both my wife and me. I dressed the dinner with the steamed (micro waved) broccoli and voila, dinner was served -- and it was good, not great, but damn good. (I hope my one granddaughter, the one with the cold feet, is feeling better and will be up for skiing next weekend. A bad experience can sour a person . . . )