So here’s another lasagna. The bottom layer consists of roasted cherry tomatoes and garlic-butter roasted mushrooms and the layer above is garlic, goat cheese, and sauteed spinach. Some of the roasted cherry tomatoes were reserved and smushed up for the “sauce”. Topped with parm. I guess said and done, this was about two hours of prep, oven, and stove time.

I’m concerned that there’s too much going on here but the last one seemed like there wasn’t enough. I do the thing where I make the same foodstuff until I get it tasting the way I want. I can make a really fucking good but terrible for you fast food style burger (secret is mustard which is not so much a secret as a thing I read in an article about In-and-Out) but it was about two weeks of burgers for dinner (broken up, of course, with the immense amount of other food I eat). This is why I ride a bike and need to go to the Y. Things I’m slacking on this winter.

The plate, the actual ceramic dish I cooked this in, is not huge, but it has odd dimensions—something like 6.5 by 10 inches. Pretty perfect for a household of one. It’s from le Creuset. Shit’s serious.