The past two weeks have been beautiful outside. After a very cold winter that lasted until the end of April, May has been a pleasant surprise. I finally got my gardens planted last weekend. I hate to do it before mid-May because we are in the band that gets frost until then. When the temperatures finally hit in the 80’s over the past week I went shopping for my garden.
I bought a ton of flowers to fill my beds and then went looking for herbs and vegetables. A few of my herbs came back from last year so that was a nice surprise. The oregano, rosemary, and sage all came back so all I had to buy was parsley, thyme, mint, and basil. I actually bought them 2 weeks earlier and have been growing them in pots on my screened in porch. My herb garden is planted right off of our screened in porch which is off of our kitchen. This means it’s easy to run outside while I’m cooking and grab a handful of herbs. There’s nothing quite like grabbing fresh herbs from my own garden to flavor our meals.
I also bought some veggies as well. I do a lot of canning during the summer so tomatoes and cucumbers are a must. I make a lot of salsas, tomato sauces, and pickles with what grows in my garden. From past experience I also know that peppers and zucchini grow well so I planted both of those as well. It’s so fun watching the plants grow and then having fresh vegetables throughout the summer.
Do you grow your own vegetables? If not, I suggest starting with a small garden of herbs and a few vegetables. Cucumbers and green beans are easy veggies to grow so starting with those is a good idea. Pick out a few herbs as well and plant them along the edges of your vegetable garden. I’ve found that oregano, rosemary, and thyme are all very easy grow and my oregano and rosemary have both come back for several years. Growing your own herbs and vegetables is a great way to have fresh herbs and vegetables all summer and it’s a cheaper way to get your produce!
This week our #SundaySupper group is sharing recipes from our gardens. See all of the wonderful creations we made from our own gardens. If you are still looking for more Recipes from the Garden make sure you follow the American Family Insurance #ChooseDreams Pinterest Board.
This week I’m sharing a pasta recipe that comes from my garden. Since pasta is one of my favorite meals, I end up making it once a week even in the summer. The only difference in the summer is that I add plenty of fresh vegetables and herbs, many of which come from my own garden. This week I made a delicious Garden Vegetable Lasagna.
This lasagna is filled with garden vegetables like bell peppers, eggplant, zucchini, and onions. It also has fresh basil, oregano, and rosemary. All of the herbs came from my garden and some of the vegetables did as well. The vegetables I couldn’t get from my garden I bought at the local farmer’s market so I was sure they were local and delicious. I even topped the lasagna with tomato sauce I canned last fall from the tomatoes in my garden. The resulting lasagna was amazing! It tasted so fresh and yummy and was the perfect meal for a summer dinner.
- 1 medium red onion, thinly sliced
- 1½ c. colored bell peppers, cut into thin strips (I used red, yellow, and green)
- ½ medium eggplant, peeled and diced
- ½ large zucchini, peeled and diced
- ½ c. sliced mushrooms
- 4 garlic cloves, minced
- 9 ready to bake lasagna noodles
- 1½ c. marinara sauce (homemade is best!)
- 2 c. fresh spinach
- 1 c. part skim ricotta cheese
- 1 t. fresh basil, chopped
- 1 t. fresh rosemary, chopped
- 2 t. fresh oregano, chopped
- ½ t. salt
- 1 t. black pepper
- 1 egg, beaten
- 1 c. mozzarella cheese, shredded
- ½ c. shredded parmesan cheese
- Place 1 tablespoon of olive oil in a large skillet over medium heat. Add the vegetables and saute for 10 minutes, stirring occasionally, or until they have softened.
- Stir in half the garlic and saute for 2-3 minutes. Remove vegetables from heat.
- Preheat the oven to 375 degrees. Spray an 8 x 8 baking dish with cooking spray.
- In a medium bowl combine half the garlic, the ricotta cheese, basil, rosemary, and oregano. Mix well. Stir in the beaten egg.
- Spoon ¼ cup of marinara sauce onto the bottom of the baking dish. Layer 3 lasagna noodles on top then spread half of the ricotta mixture. Spread ¼ cup of sauce on top of the ricotta and then layer with half of the spinach and then half of the sauteed veggies. Sprinkle with ⅓ of the mozzarella cheese.
- Repeat this process for the next layer. Top with 3 more lasagna noodles, the remaining mozzarella cheese, and the remaining sauce. Sprinkle with the parmesan cheese.
- Cover with foil and bake for 20 minutes. Remove foil and bake and additional 15 minutes or until cheese is melted.
- Remove from oven and let stand 5 minutes. Slice and enjoy.
This post is sponsored by American Family Insurance. All opinions are my own.
Looking for more Garden Inspired Recipes? Check these out!
- 3 Cheese Naan Pizza with Sausage, Mushrooms, and Arugula by Neighborfood
- Asparagus Penne with Bacon Cream Sauce by Country Girl In The Village
- Basil, Honey and Walnut Gelato by The Girl In The Little Red Kitchen
- Chimichurri Skirt Steak by Magnolia Days
- Garden Foccacia by The Not So Cheesy Kitchen
- Greek Stuffed Tomato by Yours And Mine Are Ours
- Grilled Shrimp with Grilled Sweet Peppers by Daily Dish Recipes
- Herbed Chicken Kabobs by Momma’s Meals
- Individual Indian Corn Pudding Souffles by Delaware Girl Eats
- Lemon Herb Slow Cooker Roast Chicken by Cupcakes & Kale Chips
- Quinoa Tabbouleh by Supper for a Steal
- Rosemary and Lemon Chicken Thighs with Asparagus by Bobbi’s Kozy Kitchen
- Rosemary Cornbread by Alida’s Kitchen
- Salmon Peppers and Onions by Family Foodie
- Spinach Pasta with Roasted Red Pepper Sauce by Cindy’s Recipes and Writings
- Strawberry Basil Pasta Salad by Peanut Butter and Peppers
- Summer Pasta Puttanesca by That Skinny Chick Can Bake
- Summer Vegetable Lasagna by Hezzi-D’s Books and Cooks
- Tortellini with Garden Fresh Pesto by The Foodie Army Wife
- White Bean Cilantro Chopped Vegetable Salad by Shockingly Delicious
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