Date: June 2013
Menu: Bacon and Egg Lasagna; Watermelon Salad; Gluten Free Focacia; Dairy free coconut milk frozen dessert w/mead, strawberry rhubarb compote. Also bubbly water with a variety of iced tea and fruit infusions for bevvies.
Creators of deliciousness: FFB & GF
This was technically GF’s turn. We were discussing menu options and decided that the fictional Bacon and Egg Lasagna was something that needed to happen in real life. Our friend is the Author of a great book that features a fictional BC town. This town has an annual contest for its residents to make foods featuring odd combinations. Bacon and egg lasagna was a fictional winner that made us readers think it could be pretty tasty.
My imagination’s first idea of what this would look like, included lasagna noodles, bacon subbed for some noodle layers and a layer of fried eggs. However, I’m very picky about how my eggs are cooked, from any visit to the local greasy spoon, we can infer that most people have a preferred type of fried egg. So my brain pondered it and decided the egg layer would need some scramble and something to hold it together, enter the shredded sweet potato. GF was the one who insisted proper lasagna tomato sauce should be used. We both agreed that the traditional spinach and cheese layer should be included. Realizing how high in protein and carbs this was becoming the “mousaka” layer became part of our plan, this was roasted tomatoes and zucchini.
Armed with our plan and a rather large shopping list we hit the stores the day before. One issue we noted with trying to create a recipe is you aren’t always sure of your quantities before you’ve tried it. We invited the Author to join us for dinner and with the Hosts both being in town we were cooking for 7 ppl. This isn’t that unusual but I think we got a bit carried away. I’m not complaining though, the leftover ingredients will make many good meals as will the leftover dinner.
With our additional guests it should be noted we added to our food restrictions, already working with Gluten Free, no onions, no alcohol, we added no mushrooms and, it turns out, a strong dislike of cilantro. That last one by happy accident we worked into the meal since we had forgotten cilantro for the salad and had CTG pick it up for us at the last minute. We had already put aside an onion free serving of salad for NP, so an additional bowl was served for the Author before the cilantro got mixed in.
Starting servings of the lasagna were quite small but we all managed to grab a second helping. We had taste approval from the Author and may even have our recipe become the “official” version for her novel. The Hosts noted this may become the lasagna they create for the freezer and I will definitely make it again. We even have a small version in the freezer for a lazy dinner sometime soon.
All in all a resounding success and a good thing we had so many guests for the washing up. Their shoes were filled with leftovers so escape was much more difficult.
photo credit: GlutenFr33k
Author’s note: This post was written wayyyyy back in June 2013 but writing out the recipe in an easy to follow way took a lot of time. We are beta testing it this week and stocking our freezers with more deliciousness for future.