Broccoli Lemon Spinach Lasagne

Just so I remember this awesome dinner I just made up after stealing a magazine (fine, it was Martha Stewart Living) from the hospital yesterday (didn't really need the magazine because I didn't follow the recipe anyway, so I sort of feel bad about the stealing part--my alien baby made me do it). I couldn't follow the other recipe because I needed to get rid of the shit-ton of broccoli my CSA is giving me. But I did steal the lemon idea from it. But really, I promise, this recipe is all me me me mine myown myself me:

Ingredients
oil
1 onion, sliced
3 cloves garlic (skins on, whole)

1 container of ricotta
1/2 c Kefir, plain
spinach leaves
basil leaves

broccoli, finely chopped

2 lemons

No-boil noodles
mozzarella, grated
parmesan, grated

Directions
Preheat oven to 400F. Toss onion slices with oil. Roast onion and garlic for 30min.

Meanwhile, thinly slice lemons, put in a pot of water. Bring to a boil. Boil 7min. Take out of water and lay on paper towels to drain (take seeds out of lemons).

When onions and garlic are done, reduce oven heat to 350F. Combine onions, garlic (squeeze out of skins), ricotta, Kefir, spinach, and basil in a food processor. Puree.

Oil casarole pan, spread the puree on the lasagna noodles and layer as follows:
noodles
broccoli
mozzarella
lemons
parmesan

Repeat layers two more times (3 total).

Bake covered for 30 min. Then uncover and broil on high for 5 min (okay, so I also stole the bake time).

Broccoli will be crunchy.

This is good. I promise.

Soup is my Soup-er Power

So, I make soup a lot. Like three times a week. And they are awesome (usually, sometimes they look like my garbage disposal backed up, and I served bowls of the fluid that is sitting in my sink--but only sometimes).

Here is the soup I made tonight because
a) it kicks ass so much that it is WAY,
b) I made it up myself, and
c) it is vegan so if you eat it you will be better than everyone else (like the super power of an evil ex)


Celeriac, Apple, and Fennel Bisque
Ingredients:

olive oil
4 leeks, cleaned and sliced (white and pale green parts)
6 parsnips, peeled and sliced
2 celeriac thingies, peeled and cubed
4 stalks celery, cleaned and sliced
5 apples (maybe Fuji, but really whatever you want), peeled and cubed
2 TBS fennel

no-chicken broth or any non-tomato veggie broth(2 cups + more for thinning if needed)
3/4 c raw cashews

Salt and pepper to taste
Truffle oil (optional)

In a stock pot, heat olive oil. Add leeks, parsnips, celeriac, celery, apple, and fennel. Saute until tender making sure nothing gets brown or burnt. While that is going on, take 2 cups of stock and blend with the cashews until creamy like milk (could take a minute or so). Add cashew milk to the pot. Add a bit more stock to an appropriate amount. Simmer until everything is super soft. Blend until super velvety (again, patience, this could take a minute or so). Salt and pepper to taste. Simmer a bit more until it is the temperature you want.

Serve in bowls with the truffle oil drizzled over the top.

Oh wow. So good.
Make it!
Do it!
Now!

Oh My, Oh Bounty