Soup season is here and as I ramp up campaign activities for the end of the year, making a Sunday batch of soup for my family and our friends can help keep us healthy and going all week long. Consider making homemade veggie stock for this. It’s SOOOO worth it. After learning about the added depth of flavor from homemade stock, I started a practice of saving veggie scraps (garlic and onion ends, carrots, herbs, cauliflower stems, etc.) in a zip lock throughout the week and using my instant pot for a quick broth. It’s easier than you think with less food and packaging waste than prepared stock options.

My favorite lasagne recipe comes from one of our Senate District 41 neighbors. It’s based on the recipe by Jono and Jules here, but I made my own weights conversions for both a single and double tray of lasagna. Because, trust me, leftovers will NOT be a problem. I also added a few details from my own experience. If I ever end up writing a recipe book one day, it will re arrange recipes to leave minimal food in the fridge afterward, because, really, what are your plans with only half a butternut squash or half a container of veggie broth? I also LOVE leftovers.

My neighbor and friend made this for us for my birthday which I suspect is the best time because you may have garden cherry tomatoes, squash, and sage still on hand. Enjoy!

Do you have a favorite lasagna? I would love to swap recipes!

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