- Back pedaling

I've been going back to do some retrospective patches for those days when there wasn't enough time to get them done.

Most are recent and can be seen by looking back over the past couple of days (the new material is always on top to make it easy).

However, I'm particularly happy with this little guy, who's going to be placed in the May 5th post ...

which was about the lack of Monarch caterpillars. Fortunately, I finally found a mangy milkweed ...

Chewed leaves are a good sign that the Monarchs are at work!

And then there was dinner. Not much to look at ... 

but it tasted good enough that I'm pretty sure I'll be saying, "How did I do that?" someday. So here goes.  

Chicken Lasagna (better than tetrazzini)

Leftover rotisserie chicken cut bite size

Bechamel sauce with fresh basil (3 Tbs butter, 1/4 cup flour, 3 cups of milk and cream as needed)

Cheeses (Bella Vitano, Parm Reggiano, mozzarella, whatever)

Prosciutto if you have some, bite size

Sautéed onion, garlic and veg (I used frozen artichoke hearts, but zucchini, asparagus, or whatever will do)

Fresh pasta sheets, boiled one minute (yes)

Panko or standard issue Italian bread crumbs

Butter a casserole dish and place first layer of lasagna noodles, followed by 1/2 of veggies, meats, and cheeses. Cover with not quite half of the bechamel sauce. Repeat noodles, veggies, meat, cheese, sauce. Top with final layer of noodles and whatever is left of the bechamel, sprinkle with bread crumbs and parm. Don't worry about the top being dry ... it will create a crisp layer to die for.

Bake 350 for 25 minutes (ish)