Sunday Dinner

Blake and I began hosting Sunday Dinner last summer. We invite friends, decide on the menu, chill the beer, open a bottle of wine and celebrate the week ahead.  Andy is a regular who rarely misses a week and we usually have a large group of folks who join us. Tonight we are looking forward to spending the evening with Andy, Justin, Jess, Sarah, Jerry, Kristen, and Jesse. This group represents old and new colleagues, Darden alumni, and great friends. On the menu? Garden Full of Goodness Lasagna, Homemade Bread, Salad, Baja Berry Crisp, and Homemade Vanilla Ice Cream.

I love to spend time in my kitchen cooking for those who mean the most to me. My life would be void without close friendships and hosting Sunday dinner is my way of saying thank you for being in my life and making me happy! We offer an open invitation to all of our friends to dine with us on Sunday evenings.

Here is the recipe for the Garden Full of Goodness Lasagna. This is a great meal to make on the weekends because it is time intensive.

1 zucchini
1 yellow squash
1 onion
1 cup mushrooms
1 red pepper
1 green pepper
2 large carrots (peeled)

Cut all veggies in similar sized pieces and roast at 400 degrees for an hour (Thank you Katherine for this amazing suggestion of roasting the veggies instead of boiling them)

Meanwhile saute garlic in olive oil in medium saucepan and add:
1 can no salt added diced tomatoes
1 can no salt added tomato sauce
2 tablespoons tomato paste
1/2 cup fresh basil
1 teaspoon italian seasoning
1 teaspoon black pepper

Simmer for 20 minutes on medium-low.

Put a stockpot full of water on high with a drop of olive oil and salt (this will be for cooking the noodles)

Stir together:
1 egg
1 cup low fat cottage cheese
4 oz low fat cream cheese

Cook 8 lasagna noodles in boiling water for 6-8 minutes or until tender

To assemble lasagna:
Spread 1/3 of tomato sauce on bottom of 11 by 13 glass pan
Layer in 4 cooked lasagna noodles
Layer in 1/2 of cottage cheese mixture
Add 1/2 of veggies on top
Repeat layering process one more time
Spread additional 1/3 of tomato sauce on top
Put 6 slices of provolone cheese on lasagna and sprinkle with 3/4 cup of mozzarella cheese
Bake at 375 for 35 minutes (let sit 10 minutes before serving)

*Adapted from a Paula Dean Recipe