This Little Piggy Went to Market
Every few months my wife and I host or are hosted by a couple of neighbors for dinner and a movie. It’s a great way to visit, eat a delicious meal, and watch a movie although you never know what is going to be served. Last time out we were invited to see Babe Pig in the City and I thought to myself, why are they showing us a kid’s movie? I’d already seen Babe. My daughter loved it. What are they going to serve for dinner? Macaroni and Cheese?
Well they didn’t serve Macaroni and Cheese and the movie sure fooled me. It was a thoroughly entertaining dark comedy that I wouldn’t recommend for young kids. Way to much violence for a child to handle. What were those producers thinking about?
We were served a wonderful spinach vegetarian lasagna from a recipe found in a now out of print vegetarian cookbook called The Tao of Cooking by Sally Pasley. Very apropos for watching a pig movie. Weeks later my wife and I were in the mood for lasagna so I borrowed my neighbor’s cookbook and went to work. Of course some changes to the recipe were in order. In the fridge I had a bunch of left-over roasted peppers from one of those giant cans you buy at Costco that I wanted to use up. And while making this dish I made a couple of changes to the original recipe.
The sauce for the lasagna is from the cookbook, but I made a vat of it the day before, saved some for making Sunday pizzas, and froze the rest. Also, the recipe calls for making your own lasagna noodles. As much as I enjoy making my own pasta, I was in a hurry and found no problem with store bought dry noodles. Once you get all your ingredients on hand, you should be able to put this together in approximately a half-hour. I did think my lasagna was a little too liquidly the first night. Maybe I added a little too much sauce, but the leftovers were superb. Isn’t left over lasagna always better the next night?