Read by Michael Flamel

Once upon a sunny March day, in a quaint little town nestled between rolling hills and blooming meadows, lived a passionate gardener named Mia. Mia had a green thumb and a heart full of love for both her garden and delicious Mediterranean cuisine. She believed in the magic of planting what you love to eat, and her vegetable garden was a vibrant testament to that philosophy.

As spring arrived, Mia excitedly prepared her garden beds, envisioning the bounty of fresh vegetables that would soon grace her table. Tomatoes, zucchini, eggplants, bell peppers, and fragrant herbs like basil and oregano were carefully planted with love and care. Mia’s anticipation grew with each passing day, imagining the vibrant colors and flavors that would soon burst forth.

As the days turned into weeks and the sun kissed her garden, the plants flourished under Mia’s attentive care. By early summer, the garden was a riot of colors and fragrances. Mia knew it was time to celebrate the fruits of her labor with a dish that would showcase the essence of her Mediterranean haven—a hearty and wholesome Mediterranean Vegetable Lasagna.

Homemade Pasta

Ingredients:

• 2 cups all-purpose flour
• 3 large eggs
• A pinch of salt

Instructions:

• On a clean surface, make a mound with the flour and create a well in the center.
• Crack the eggs into the well and add a pinch of salt.
• Using a fork, gradually incorporate the flour into the eggs until a dough forms.
• Knead the dough for about 8-10 minutes until smooth, then let it rest for 30 minutes.
• Roll out the pasta dough and cut into lasagna sheets.

Homemade Marinara Sauce

Ingredients:

• 6 ripe tomatoes, chopped
• 3 cloves garlic, minced
• 1 onion, finely chopped
• Handful of fresh basil leaves
• Handful of fresh oregano leaves
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

• In a pan, sauté onions and garlic in olive oil until soft and fragrant.
• Add chopped tomatoes and cook until they break down and release their juices.
• Season with salt and pepper, then stir in fresh basil and oregano leaves.
• Simmer the sauce for about 20-25 minutes until it thickens.

Mediterranean Vegetable Lasagna

Ingredients:

• Homemade lasagna sheets
• Homemade marinara sauce
• 2 zucchinis, thinly sliced
• Portobello mushrooms, thinly sliced
• 1 bell pepper, thinly sliced
• 1 cup cherry tomatoes, halved
• 1 cup ricotta cheese
• 1 cup mozzarella cheese, shredded
• Fresh basil leaves for garnish

Instructions:

• Preheat the oven to 375°F (190°C).
• In a baking dish, spread a thin layer of marinara sauce.
• Place a layer of lasagna sheets over the sauce.
• Layer sliced zucchini, portobello mushrooms, bell pepper, and cherry tomatoes.
• Dot with spoonfuls of ricotta and sprinkle with mozzarella.
• Repeat the layers until the dish is filled, finishing with a layer of cheese on top.
• Bake for 30-35 minutes or until the cheese is golden and bubbly.
• Allow the lasagna to rest for a few minutes, garnish with fresh basil, and serve.

Serving Suggestions:

Pair this Mediterranean Vegetable Lasagna with a light and fruity white wine, such as a Pinot Grigio or Sauvignon Blanc, to complement the fresh flavors. For those who prefer red, a medium-bodied Chianti or Sangiovese will enhance the richness of the dish.

As Mia savored every bite of her Mediterranean Vegetable Lasagna, she couldn’t help but feel a deep sense of satisfaction. Her garden had not only provided the ingredients for a delightful meal but also a connection to the earth and the joy of growing her own food. And so, the sun set on Mia’s garden, promising more delicious adventures in the seasons to come.

Vegetable Garden Plants for the Recipe:

• Tomatoes
• Zucchini
• Portobello mushrooms
• Bell peppers
• Basil
• Oregano

With these plants, you’ll have the essence of a Mediterranean garden ready to flourish and inspire culinary delights throughout the year. Happy gardening and bon appétit!