snarktastic

(Sorry to post nothing but recipes lately...)

Grill sliced yellow squash (homegrown) and Spanish onions (not homegrown) over charcoal.

Sautee lambsquarter leaves (homegrown) with olive oil and lemon. Mix with very darkly roasted garlic.

Mix ricotta and parmesean cheese with egg and mix in the greens.

Press the cheesy greensy goodness onto individual cooked lasagna noodles. Top with alternating small slices of grilled squash and onion. Roll up.

Top each roll with lots of homemade pesto made with freshly picked basil and shredded mozzerella. Bake. Serve to stressed out crazy ladies.