This spring, we are building raised beds out of 8x8x15 concrete blocks. We are building them 2 blocks high & are planning on building 15 beds. So far, we have 6 beds finished & are trying to fill them lasagne-style. Boy, does THAT take a lot of material. So far, we are working with mostly shredded leaves, old brown grass, shredded paper, pine cones & pine needles. We tuck in kitchen waste as it becomes available. The beds are topped off at the moment with a combination of guinea pig & rabbit bedding. I have plans to add alfalfa pellets. I have tracked down a source of goat manure and soon there will be grass clippings from my neighbor. Hauling home all this stuff has been very hard on me, physically, but I believe, in the long run, the raised beds will make life easier, as long as I can haul home enough stuff to keep topping them off.

I have used a smaller version alum pan , they are 8" x 8" Used them last year and again this year to start Petunias, Poke some drain holes and they work great , cheap too

I happened to catch Throwdown with Bobby Flay yesterday; it was lasagna. The judges reviews of his spin on lasagna had me drooling. It's seems very labor intensive, but I'm definitely going to try it one of these days. Lasagna Recipe courtesy Bobby Flay, 2007 See this recipe on air Saturday May. 10 at 4:30 PM ET/PT. Bolognese Sauce: 4 tablespoons olive oil 3 pounds pork shanks (on the bone) 3 pounds beef shanks (on the bone) Salt Freshly ground black pepper 3/4 pound pancetta, finely diced 1 1/2 cups finely diced Spanish onion 1/2 cup finely diced carrot 1/2 cup finely diced celery 4 whole garlic cloves 1 cup dry red wine 3 cups homemade beef or chicken stock 1 (15-ounce) can diced tomatoes and their juices 4 fresh thyme sprigs 3 sprigs fresh rosemary 6 sprigs flat-leaf parsley 1 cup tomato sauce, recipe follows Chopped fresh parsley leaves Chopped fresh basil leaves Ricotta Mixture 3 cups ricotta, strained in a cheesecloth lined strainer for at least 4 hours 2 large eggs 1/4 cup chopped fresh flat-leaf parsley 3 tablespoons chopped fresh basil leaves 1/2 cup freshly grated Parmigiano-Reggiano Salt Freshly ground black pepper Tomato Sauce 3 tablespoons olive oil 1 large Spanish onion, finely diced 3 cloves garlic, coarsely chopped 1/2 teaspoon crushed red chili flakes 2 (28-ounce) cans crushed tomatoes 1 (15-ounce) can diced tomatoes Salt and freshly ground black pepper 3 tablespoons chopped fresh parsley leaves 3 tablespoons chopped fresh basil leaves Bechamel (Mornay) Sauce 2 tablespoons unsalted butter 2 tablespoons all-purpose flour 2 to 2 1/2 cups whole milk, heated Pinch freshly grated nutmeg Salt and freshly ground black pepper 3/4 cup grated fontina cheese 1/2 cup freshly grated Parmigiano-Reggiano Assembly: 2 tablespoons unsalted butter Bechamel Sauce 4 fresh sheets pasta, cooked for 2 to 3 minutes in boiling, salted water, drained or 1 pound lasagna noodles (cooked in boiling, salted water until slightly under al dente, about 5 minutes) Ricotta mixture Grated Parmigiano-Reggiano Fresh basil leaves Bolognese Sauce For the Bolognese Sauce: Preheat the oven to 350 degrees F. Heat the oil in a large Dutch oven over high heat. Season the shanks on both sides with salt and pepper, place in the pan and cook until golden brown on both sides, about 4 minutes per side. Remove the shanks to a plate. Remove fat from the pan. Add the pancetta to the pan and cook until golden brown. Remove pancetta with a slotted spoon to a plate lined with paper towels. Add the onion, carrots, celery and garlic to the pan and cook until soft and lightly golden brown, 4 to 5 minutes. Add the red wine, scrape the bottom of the pan and cook until completely reduced. Add the beef stock, diced tomatoes, thyme, rosemary and parsley and bring to a simmer. Add the shanks and 1/3 of the pancetta back to the pan, cover and transfer to the oven. Cook until the meat is tender and falling off the bone, about 2 hours. Remove the shanks to a cutting board and when cool enough to handle, shred the meat into bite-size pieces and place in a bowl. Strain the cooking liquid into a bowl. Place 3 cups of the cooking liquid into a large high-sided saute pan and bring to a boil over high heat. Cook until the liquid is reduced to about 3/4 cup. Add the shredded meat and the remaining cooked pancetta to the pan along with 1 cup of the tomato sauce, parsley and basil and stir to combine and just heat through. For the Ricotta Mixture: Stir together the ricotta, eggs, parsley, basil, cheese and salt and pepper in a bowl. Cover and refrigerate for at least 1 hour to allow flavors to meld. For the Tomato Sauce: Heat the oil in a large saute pan over medium-high heat, add the onions and cook until soft, 3 to 4 minutes. Add the garlic and red chili flakes and cook for 1 minute. Add the tomatoes, bring to boil, season with salt and pepper and cook until the sauce is reduced and thickened, about 25 to 30 minutes. Stir in the parsley and basil. For the Bechamel (Mornay) Sace: Melt the butter in a medium saucepan over medium heat. Whisk in the flour and let cook for about 2 minutes. Slowly whisk in 2 cups of the hot milk and continue whisking until the sauce is thickened and loses its raw flavor, about 5 to 7 minutes. Season the sauce with nutmeg, salt and pepper and whisk in the cheeses. If the sauce is too thick, whisk in some of the remaining milk. For Assembly: Preheat the oven to 375 degrees F. Butter the bottom and sides of a 9 by 13-inch baking dish with the butter. Ladle a thin layer of bechamel evenly over the bottom of the pan. Place a layer of pasta dough, cut to fit the inside of the pan on top of the bechamel and top the pasta with the ricotta mixture and spread evenly. Spread a thin layer of bechamel over the ricotta, sprinkle with a few tablespoons of Parmesan and some basil leaves. Top with another layer of pasta and spread the meat mixture evenly over the top. Ladle an even layer of bechamel over the Bolognese mixture, sprinkle with a few tablespoons of Parmesan and some basil leaves. Place the final layer of pasta dough over the meat mixture and ladle the bechamel over the top to completely cover the pasta and sprinkle with 3 tablespoons of Parmesan. Place the pan on a baking sheet and cover loosely with aluminum foil. Bake for 20 minutes. Reduce the heat to 350 degrees F, remove the foil and continue baking until the top is golden brown and the filling is bubbling, about 25 to 35 minutes longer. Remove from the oven and let rest 10 minutes before cutting. Cut into slices and top with some of the tomato sauce, more grated cheese and chopped parsley and basil. Recipe Summary Prep Time: 2 hours 15 minutes Inactive Prep Time: 10 minutes Cook Time: 55 minutes Yield: 6 to 8 servings

The way I make it now, I use fresh pasta that I make myself, and it is quick and easy with my KA pasta attachment. I do not boil the pasta and I do not cook the spinach, and the water from the spinach is the correct amount of moisture to prevent the pasta from being dry. I make the pasta dough by hand in a bowl with two large eggs, 1/3 cup semolina flour, 1/3 cup AP flour, and 1/3 cup whole wheat pastry flour. I also add about 1/4 tsp of salt, but I never add oil, as this makes the pasta too stretchy (for me). This amount of pasta is enough to fill an 8" x 8" Corningware pan, which is what I use. If you use a 13 x 9" pan, you would need three eggs and use 1/2 cup of each type of flour for a total of 1-1/2 cups. Basically, there is 1/2 of flour per egg, which is easy to remember. If you do not have a pasta machine, it is very easy to roll the dough out with a rolling pin, but this takes a bit of effort. Ever since I got the electric attachment I have been making fresh pasta more often. I do not have an electric cutter, but that is not necessary, and I tend to use my hand crank pasta machine for linguine, but I will cut fettuccine by hand. Lasagna does not need cutting, and so it is even easier. I still also make ravioli, but I will not make tortellini again.