Packing Food for a Cabin Weekend Away and a New Recipe with Co-op Food

Eating out is Expensive and Messes with our Digestion.....

So how do we travel?

Ah a weekend at a cabin in Montana....

Soon we embark, as a family, for a trip to Virginia City, Montana, one of our favorite places to visit for a close and quick getaway. There are any number of cute cabins, hotels, and campgrounds surrounding it and we have one we stayed at last summer we will frequent again this year. 

After staying in Virginia City, we'll make a stop in Norris at Norris Hot Springs, one of the coolest places in the Gallatin Valley where they grow their own food, feed you with it, and let you swim in their luscious hot springs until you force yourself to go home. 

We plan on eating at least one meal in Norris, but other fare, like bar food in Virginia City, seriously affects our digestive systems. Grease is not our friend. When we have an outing like this coming up, I try to plan and eat at least half of our away from home meals on location, not from a restaurant. I bring our own food, and no, its not bologna sandwiches.

For dinner one night I am premaking, right now, a spring lasagna I hope to please everyone with, and I'm using more of our awesome food from Western Montana Growers Co-op! Tonight I'm using some of the milk, cheese, eggs, oregano, baby spinach, and morel mushrooms I obtained from our delivery this afternoon.  Here's how I made it and hope to bake it, I'm pretty sure it's going to be fantastic!

Spring Greens Lasagna with Morrells and Fresh Oregano

Ingredients for an 8x8 pan (* means I got this item from my local co-op)

6 lasagna noodles, boiled in salt water with a dab of olive oil

Alfredo sauce (homemade or premade, I used a Simply Organic packet mix for ease)

1 ounce Morrell Mushrooms *

I package (about 2 cups) ricotta cheese

1 pastured egg *

1 tsp salt

1 tsp pepper

1/2 ounce (about six sprigs with the leaves pulled off) fresh oregano *

1 cup freshly grated raw milk cheddar *

1 cup freshly grated mozzarella *

2 cups fresh baby spinach *

Cook your lasagna noodles with a dab of olive oil and some salt in the hot water. Set aside.

Mince your Morrell mushrooms and stir them into your Alfredo sauce. Set aside. 

Take another bowl and put ricotta, salt, pepper, oregano and egg into it. Mix swiftly with a fork until totally combined. Set aside.

Grate your cheeses. Set aside.

Get ready to make something beautiful. Layer in this order:

Three noodles, half the ricotta mix, half the spinach leaves, half the Alfredo and morrell mix, half the cheese, three more noodles, rest of the ricotta, other half the leaves, other half the Alfredo, other half the cheese.

I foiled our lasagna and set it in the fridge to gel together. When we go, we'll carry it in a cooler and bake it in the oven at the cabin at 375 degrees for 30 minutes.

Breakfast the next day will be Baked Oatmeal. Find the recipe at Nourished Kitchen, an inspiring website with inspiring recipes.