Hi from Seattle!
I’ve totally been zoned out of the world for the past few days and I have loved every second of that. I’m in Seattle with one of my best and dearest gal pals from high school. She is the type of person who shares my humor, taste in good coffee, style, faith, and is just a genuine human. I don’t see us ever not being friends and thats not something I can say for everyone in my life. It’s a good feeling- I’m sure you have experienced similar.
Enough life recap- the Seattle trip will be up soon but for now here’s some lasagna I threw together the other day. The leftovers went into the freezer individually wrapped in pieces for my breakfast, lunch, and dinner days at school that start next week.
Grab some wine and lets go!
It turned out SO well but I will say this. If you like your noodles a little more soft then I would recommend cooking them for at least a quick 1-2 minutes before dousing in the milk and parmesan mixture. I like a little more texture so I didn’t boil and I had the “no boil” noodles so really you can do it however you choose.
The recipe below has photos and directions to guide you. Feel free to add another form of cheese even if thats vegan for you- I just love inspiring recipes for others so take it and run.
The final product (including the visual of the top layer) can be seen in the first photo!