Hostess Gift, Headband and Veggie Lasagna!

So I stumbled upon this cute little pattern online.  It's a hat and scarf set for a wine bottle.  Wouldn't this make the cutest hostess gift?  I plan on making a bunch and putting them in my Etsy shop.

http://www.etsy.com/shop/KnittedKnotions

Please check back there often, I will be putting in some of these cuties (Fall and Christmas colors) very soon!

 

 

Next is a headband that I created from two different patterns.  A friend mentioned how it was difficult to choose what color flower to pick for a headband.  So I thought, why not have the flower attach with a button so flowers can be interchangeable?

 

 

 

Another credit to my Pinterest surfing, I found a delicious veggie lasagna.  Of course I tweaked/added some ingredients more to my liking and ease.  I hope you give this a try....it's even delicious the next day!

 

Before

 

After. 

 

You'll have to forgive me, I didn't take a picture of a serving on a pretty plate.  I didn't even think to snap a shot before eating....it smelled so good my husband and I pretty much dove right into it!  We really enjoyed it!  It was easy to prepare too!  I always like that!

 

 

 

Veggie Lasagna

1 yellow onion, diced

1 15oz can diced tomatoes, low sodium

3 tbsp tomato paste

3 tbsp Italian spice blend

1 tsp salt

1/2 tsp pepper

2 cloves garlic, crushed

1-3 zucchini and/or yellow squash, cut into medallion rounds

1/2 cup raw goat cheese, shredded

 1-2 cups of fresh sliced mushrooms

2 cups Ricotta Cheese

 1 bag of mozzarella (low moisture) cheese

1 bag of frozen baby broccoli florets

1 egg

OPTIONAL:  You can add 1 pound of ground turkey or lean ground sirloin.
I did not use meat because I didn't have any on hand....it was still a loaded dish!)

Directions:

In a large skillet or sauce pan, heat 1 tablespoon of olive oil and add the diced onions. Saute on medium until softened, about 3-5 minutes. Add the mushrooms, ground turkey (optional), canned tomato and tomato paste, spices, salt, pepper, and crushed garlic. Continue to cook all ingredients until the turkey is cooked through. Set aside when done.

 

In a medium bowl, combine raw goat cheese, Ricotta, broccoli, and egg. Mix well.

 

Preheat oven to 375 degrees. Lightly grease the bottom of a 13 x 9 Pyrex glass baking dish.

 

Place a layer of zucchini and squash rounds evenly across the bottom, making a sort of liner.  Add a layer of turkey/mushroom-tomato sauce on top of the zucchini. Top that with some of the broccoli and ricotta mixture, then mozzarella. Continue with this layering process until you have used all of your ingredients.  Top the entire dish with more shredded goat cheese, and mozzarella if desired.

Bake for 45 to 60 minutes. Let it get golden brown!  Remove from oven and allow to sit for 10 minutes before serving.  Enjoy!