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Omnivores'R'Us

And just in case all this talk of greenery leaves (pun, fully intended) you wondering if we're vegetarians, we're not.

Last year, Brian went hunting for wild boar and landed a beast. Thankfully we were on his short list and received a care package full of hams, sausages, chops, and lots of ground boar. I turned the ground meat and sausages into pans of wild boar and wild mushroom lasagna.

Gleefully, Dylan declared: "Uncle Brian is the best killer in the family! I love pig meat! Hooray for Uncle Brian!"

I make three different lasagne: rosso (meat, tomato-based sauce, rough-chopped herbs), bianco (chicken, spinach, wild mushrooms, thinly sliced basil in a beciamela sauce), and a carrot (shredded carrots, beciamela, nutmeg, and fresh mint). Easy peasy - just layer all of the ingredients around the pasta sheets with fresh ricotta, shredded mozzarella, and shards of parmesan. Bake covered till the sauce begins to bubble around the edges, usually about an hour at 350 degrees. Then uncover and let the cheese on top brown.

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