sneaking veggies

I stopped at the co-op on my way home from work tonight, to pick up a couple of things I needed for the evening's cooking project:

Lasagna ingredients, (local pasta, local organic ricotta, local part-skim mozzarella, local parmesan(!), local organic frozen spinach, local free-range eggs, artichoke hearts, and organic pumpkin puree,) plus dinner (Greek Salad and a chocolate chunk espresso cookie -- a little health, a little indulgence.)

84% of my purchases were local! Woo!

I made two 9-inch pans of lasagna tonight, one for Dan and I this weekend, and one to give to my boss. We are having a baby shower for her tomorrow! According to other coworkers, it appears she already has more than enough stuff for this first baby of hers, so we've decided to gift her food -- small casseroles, muffins, breads, and soups that she can freeze and eat after the baby is born. (She's a single mommy, so she doesn't have a ton of help in that department. Plus, as far as I know, she doesn't cook at all.) I just have to write out the baking instructions for the lasagna and tape it to the top, and we're ready to go!

Oh, and I should explain . . . yes, the canned pumpkin is for the lasagna. Why? Because my boss is not the healthiest eater on the planet. (Seriously. Before she became pregnant, I never saw her consume anything besides Red Bull and Snickers bars. The horror.) I added some canned pumpkin to my homemade pasta sauce, (which I had in the freezer,) both to thicken it up a little bit, and for an extra boost of nutrition. She'll never taste the pumpkin, and I'll just sneak an extra serving or so of veggies in her! Tee-hee.

I'll post a photo of the one I kept for us this weekend . . . and probably the recipe, too! I'm trying to come up with some better kind of title besides, "Sneaky Lasagna." Ideas??