My mom was hungry for vegetable lasagna while I was home so I decided to make it for her and make some for the freezer. It is a fairly easily recipe to make but it does take quite a bit of time due to all of the steps involved.

First you want to make a cream sauce and add monterey jack to it to taste. I made about 10 cups for a 9 x 13 pan and 3 8 x 8 pans.

I also used a head of cauliflower, a bunch of broccoli, a pound of carrots and a large bag of frozen spinach for my vegetable mixture. You want to blanch of the vegetables first and then mix together. I added enough of the cream sauce to bind it together. Set aside.

I then added to a bowl about 30 oz. of cottage cheese, 2 cups of parmesan cheese, 3 eggs, salt and pepper. I seasoned the mixture with some basil.

Boil your lasagna noodles, I used 1 1/2 packages. To assemble the lasagna, layer the noodles, the vegetable mixture, cottage cheese mixture, cream sauce and some additional cheese. I did 3 layers total.

Heat the oven to 350. Bake for at least an hour. Mixture will be bubbly and lightly browned.

I’ll post a single recipe the next time I make it. This is one of those dishes I make without a recipe so I have never written amounts down.

We were having leftover pot roast tonight and I was trying to think of something different to do with it, so I made popovers and filled them with mashed potatoes and surrounded it with the leftover roast beef and gravy, carrots and green beans from our garden. This is a perfect make ahead dinner and you only have to make the popovers before serving and heat the rest.

Popovers are easy to make, they are just eggs, flour, milk, butter and salt. They take less than 5 minutes minutes to mix up and about 30 minutes to bake depending on your pan. Leftover popovers are wonderful with butter and jam or dipped in real maple syrup like they do in New England.

Easy Popovers

1 tablespoon butter - melted
butter - for greasing tin
1 cup all-purpose flour
1/2 teaspoon salt
2 large eggs
1 1/4 cups milk

Heat oven to 450 degrees. Lightly grease and flour a popover tin.

In a large bowl, whisk together milk, eggs, buuter and salt. Add the flour and fold until just blended.

Fill the popover cups two-thirds to three-quarters full.

Transfer cups to oven, and bake for 15 minutes. Reduce the temperature to 350 degrees, and bake 20 minutes more, until well browned and crusty.

Remove popovers from the oven, and unmold onto a rack. Puncture the sides with a sharp knife to let steam escape, and serve immediately.

Makes 6.