On Sunday, we had a delightful time hosting our friends MP and ER, newly engaged, for dinner (made even more delightful by E’s homemade chocolate-chip cookies).
Mr. O had the brilliant idea to make our vegetarian lasagna (more on that in a sec) in our round brasier, because, well, why not? It fits perfectly on the table’s lazy susan and the color is so cheerful — perfect for a sunny evening dinner with friends.
Now, we didn’t know that E is a vegetarian, so it was lucky indeed that we just happened to be making our tomato-based version of vegetable lasagna (we’ve written before about the bechamel-based lasagna, with squash and greens — a proven winner). I can’t say that I have a real recipe for this one — essentially, it’s an all-mozzarella lasagna with tomato sauce, layered with sauteed mushrooms, onions, and asparagus, with one tiny layer of fresh basil for flavor.
For the salad, we went with a mixture of arugula, green leaf lettuce, cucumbers, and pepitas, topped with Trader Joe’s champagne vinaigrette, since I ran out of time to make a dressing from scratch. I think it’s a perfect match of salad to dressing, though, so I highly recommend it.