what an AWESOME harvest: gluten-free and vegan lasagna!

Like you hear me say all the time:  I have a black thumb!  The picture above is a rarity:  the dwarf Japanese maples have survived my care for 12 years, in 2 states and 4 locations....and the morning glories in the right of the picture were started by me, and I manage to save seeds and get them going each year...and behind me?  My biggest triumph;  woodland sunflowers!  I do nothing and they appear each year...

OK, but with real gardens and veggies?  Forget it. Well, my potted herbs sometimes live, as you see, but I have found the best way to garden is to KNOW people with good gardens.  My GOODNESS my friends and neighbors have been generous....I endeavored to make homemade marinara sauce for the first time EVER (the same as boiling applesauce, except with tomatoes) and squash lasagna AGAIN.  Both recipes thanks to my friends at Vegan Stoner in their cookbook....


Vegan Stoner marinara uses fresh tomatoes and carrot etc...I used more carrots than needed because they were on their last legs (delish in sauce!) and jalapeno, because I seem to add hot peppers to EVERYTHING.  I obviously picked many fresh herbs for it too... Then as the veggies simmered for 1-1.5 hours, they turned into a lovely, thick, tasty sauce


I boiled some GF gnocchi and noodles, mixed in the marinara, topped with cheese and baked a bit OH MY :)


That was Friday.  Sunday I made more Vegan Stoner squash lasagna. This monster came from the neighbors...


I used GF lasagna noodles, made of brown rice, and I don't like kale and love spinach, therefore....it is also a dairy-free recipe, where you make a tasty mix of soy ricotta.... it is hard to believe how easy it is to make tasty lasagna. I threw in hot peppers, of course....  Like building with legos!  With tons of leftovers!!!!


Beastly cat with beautiful lasagna and cornbread...