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Vegetarian LasagnaThis is my own signature recipe, a variant of the basic lasagna recipe my mom taught me when I was a little girl in our small kitchen in Perugia. I start by separately cooking the zucchini and the mushrooms. I layer the cooked veggies with bchamel sauce, fresh mozzarella and smoked provolone cheese on my own pasta sheets; I make these with local organic eggs and flour. I finish it with a sprinkle of grated Italian Parmigiano cheese. This lasagna is

)* = 2 servings

or to make some pretty amazing bruschetta

This is a white lasagna

microbial rennet)

)* = 2/3 servings

Each medium container includes 8 meatballs smothered in plenty of my marinara sauce (with tomatoes

with no tomatoes

100% cotton

which I make with the right mix of pork

I finish it with a sprinkle of grated Italian Parmigiano cheese

fresh mozzarella and smoked provolone cheese on my own pasta sheets

stuffed with spinach and ricotta cheese