Spinach and mushroom lasagna.
Preparation time: 3 minutes
Shopping: none
Months ago we made a pan of lasagna to take to client dinners just in case someone requested a vegetarian entree. I cut the lasagna into large slices and stashed them in the freezer. Up they popped during my recent freezer clean-out. I figured they were too old to pass as client food anymore.
I moved them to the fridge to defrost. Now they serve admirably as a quick breakfast after a couple of minutes in the microwave. It was a very simple lasagna with no particular recipe: sauteed mushrooms, frozen spinach, ricotta and mozzarella cheeses, a bechamel sauce and nutmeg.
Quite delicious, even months later.
We are engaging the concerns of a hungry planet--slowly--right here in our kitchen garden in the District of Columbia, about a mile from the White House.
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