Fall, is that you? Supposedly, we are getting some cooler weather this week but I am excited because we will be heading to Boston! I have my fingers crossed that we will see lots of gorgeous leaves and of course eat all the things. I’ve made most of our meal reservations but I left a few open if you have suggestions for oysters, daytime cocktails and coffee! We snagged an Air BnB right near the Common so we can walk lots of places but we did rent a car for a day to drive up to Salem! I am so excited! We will be there on Friday the 13th so who knows what we will see! In other news, I made you this Basil and Mushroom Lasagna if you’re looking for a one pan dish this week!
Has life been as crazy for all of you as it has been for me lately? Busy days at work, fun events in the evenings, as well lots of new opportunities for the blog! And just what does all that mean? It means I needed a quick dish I could throw together and eat off of for a few meals. This vegetarian spinach ricotta lasagna comes together in 10 minutes and bakes in 35 minutes. Then you’re done!
Pre hear oven to 350 degrees.
Yields six large servings.