I admit I'm cheating, I actually took this last night, but the flu has eaten creativity out of the manny household, so this will have to do for today. once a day, 3/5/08 2 28-ounce cans diced tomatoes, drained 3 cloves garlic, finely chopped 1/4 cup fresh oregano, chopped Kosher salt and pepper 16 ounces fresh ricotta 1/2 cup fresh flat-leaf parsley, chopped 1/2 cup grated Parmesan 12 ounces dry lasagna noodles 1 bunch Swiss chard, tough stems removed and torn into large pieces* 12 ounces mozzarella, grated In a medium bowl, combine the tomatoes, garlic, oregano, 1/2 teaspoon salt, and 1/2 teaspoon pepper. In another medium bowl, combine the ricotta, parsley, Parmesan, and 1/4 teaspoon pepper. Spoon 1/3 cup of the tomato mixture into the bowl of a slow cooker. Top with a single layer of noodles, breaking them to fit as necessary. Add half the Swiss chard. Dollop with a third of the ricotta mixture and a third of the remaining tomato mixture. Sprinkle with a third of the mozzarella. Add another layer of noodles and repeat with the other ingredients. Finish with a layer of noodles and the remaining ricotta mixture, tomato mixture, and mozzarella. Set the slow cooker to low and cook, covered, until the noodles are tender, 2 hours. If You Don't Have a Slow Cooker: Heat oven to 375° F. Follow the recipe above using no-boil lasagna noodles in place of the dried ones and layer the ingredients in a Dutch oven or large casserole. Cover and bake until the noodles are tender, 50 minutes to 1 hour. Yield: Makes 6 servings From Real Simple Magazine *Couldn't find swiss chard, so we used spinach. P.S. This is ABSOLUTELY delicious and even better tasting the next day.

A new recipe this time: the turkey-type seitan from Nonna's Italian Kitchen. The main differences from what I've made in the past are the dried mushroom powder in the broth, and the diluted Marmite in the seitan. Should be interesting. Sorry for the crappy focus. The steam rising made it hard to get a sharp focus, and I was too impatient to wait for it to cool off.