Monday, October 05, 2009

6-Hour Lazagna

You can get this print at

This past weekend we visited with our friends in Pennsylvania. While some of the group went to a re-enactment, I stayed behind with the kiddos while my friend, her daughter and I made lazagna from scratch. It took 6 hours, but I'll get back to that in a minute.

First, we went to a farmer's market where we bought delectable treats from the Mennonites. Then, we stopped by a Mennonite farm and bought a few more things. I didn't get a chance to really buy anything at the farm because my kiddos were restless and my daughter pitched a tantrum. The poor Mennonite mother kept staring at my daughter like she was possessed or something. I decided not to let it bother me. After all, my daughter was completely out of her usual surroundings, routine and comfort zone and got very little sleep the night before. Under those circumstances, I'm sure even adults wished they could throw a tantrum like she did!

Back at my hosts' house, we proceeded to make mozzarella cheese from the raw milk I brought. You can find the recipe in this month's issue of Grit magazine. During the cheese-making, we decided to make a lazagna for our returning re-enactors. Lack of noodles and sauce in the pantry let us to the decision to make it completely from scratch. We three ladies made the mozzarella together. I made the ricotta. My friend's daughter made the sauce from my hosts' home-canned tomatoes and zucchini and she made the noodles. My friend made a carrot cake for dessert from the carrots in my hosts' garden. It took us 6 hours, but it was 6 hours of good old-fashioned, home-made fun.

1 comment:

Heather said...

wow! amazing!