Lasagna, Peach Galette and Antipasto for a family supper

My cousins were driving in from Ontario on a cold, damp and rainy Labor Day weekend.  My hubby has been asking for a lasagne and this was a perfect time to make two casserole; one for Sunday dinner while freezing the other one.

Add a base of tomato sauce before layering the noodles.

My husband makes a meaty spaghetti sauce using ground beef and pork along with Italian sausage.

Frozen cut leave spinach that had been thawed and the water pressed out is added to the middle layer.

 Cottage cheese is added over the spinach to give a creamy layer.  This middle layer is a family favorite.

Yes, there is no need to parboil the noodles as the noodles cook in the steam and do absorb some of the liquid in the sauce. The casserole is covered with foil to trap the steam to cook the noodles.

 Use regular dried noodles as the prepared parboiled dried noodles lack flavor and are gummy when cooked.  

The lasagna is baked covered with foil in a 350 oven for about 30 -45 minutes.  Shredded Mozzarella and Parmesan Cheese is added and browned in the last 5 to 10 minutes. 

Having stopped at the new Italian Supermarket close to our home, I purchased small amounts of a variety of pickles, olives, prosciutto (dry-cured ham), mini Bocconcini, blue cheese, green grapes and smoked trout along with some crusted bread!

For dessert a Peach Galette, freeform crust using puff Pastry, but one could as I often do is make a pie pastry and use the rustic method as above! 

This picture is for my dear cousin, Aline, in Manitoba.  My youngest grandchild is almost 6 months old here.

My granddaughter loves to play dress-up at our house. She has a variety of princess outfits but at present prefers the Snow White costume.

Our dogs, especially Kasper, loved the visitors! 

Safe travels through the Rocky Mountains, Banff, Jasper and back home!