Almost no-cook day for me, aside from salads (mostly from the garden) and my baguette experiment.
Dinner started with kale and tomato salad with smoky candied pistachios (my second of the day so I varied the dressing and the cheese), main course was vegetable lasagne (with some meat sauce from the freezer added for the super carnivore), and a tasting of freshly-baked baguette.
This quick lasagna would probably make someone of italian heritage react the way I sometimes do when I’m reading about indian-ish cooking 
In its quickest form, all the chopped veggies are microwaved to soften, then mixed with Rao’s marinara or arrabiata and ricotta, layered into the noodles, and topped with more Rao’s and lots of mozzarella. That said, you know I go whole-hog and make Marcella’s lasagne from scratch too - each in its place 
(And I didn’t cook this, added bonus for me!)
