The Weekly Pick – Lasagne

November 19th, 2008 Posted by Dawn 1 Comment

The weekly pick has been on my mind for weeks now, lasagne. I haven’t made any lately, but I think it’s time.

I just stumbled across this wonderful recipe for a Butternut Squash Lasagne on the Culinate website (it doesn’t have tomato sauce like the pic here!). Butternut squash is readily available, sustainable/local and even as it starts to get cold and many of our options are disappearing, squash will hold up for quite awhile.

If you are feeling really adventurous, you could even make your own mozzarella. Ricki’s 30 Minute Mozzarella Magic sounds like an easy way to go, she suggests local farm fresh milk to help the process along. Ricotta is another lasagne cheese favorite, and The Paupered Chef, gives us a great local organic milk ricotta cheese recipe on his website with pictures that are wonderful.

This should keep us busy this weekend. Good luck!

Tags: butternut squash homemade cheese lasagne sustainable

One Response to “The Weekly Pick – Lasagne”

Scott November 19th, 2008 at 7:03 pm

I would like to hear your thoughts on the Chipotle Organization. We are striving towards a complete menu of natural, sustainable food. Most of our restaurants are serving 100% natural (and not the goverment definition) meats and rgbh-free sour cream and cheese. I know that the fad now is to be “natural and organic” but we don’t believe that the standards out there are tough enough.

We love to use your meatrix animations to teach our employees about the difference we are trying to make in the fast food culture and what we are not.