While the boys golfed this past weekend, the BF’s mom and I hit up the Shenandoah Valley Flea Market, which is an awesome mix of an antique store and a flea market. They have over 75 vendors, and claim that they will change the way you think of flea markets. And they did. This place was AMAZING. And huge.
Better yet, every August they hold a Shenandoah Valley Route 11 Yard Crawl, with over 50 miles of vendors. It’ll be August 11 next summer if anyone wants to join me.
Long story short, I found two mini covered casserole dishes at the flea market ($2 each), and had every intention of using them right away.
The Fall weather has had me craving lasagna, but I decided I wanted to try something new to inaugurate the new casserole dishes. And so my eggplant, zucchini, mushroom lasagna was born.
This recipe is gluten free, so a great option if you keep a low gluten diet–or if you just want a hearty Fall meal!
My DC 