Januaries can be tough. The fun of the holidays are over, the bright new winter snow can become grey and muddy. You may or may not be dealing with broken resolutions. Lets just say, Januaries are not my favorite. But I know my mood can dictate my family's mood. One way we keep our house feeling cozy and fresh during winter months, is by brewing stove top potpourri. When your family walks in that door, they will be engulfed by a happy and welcoming winter aroma that will set the tone and mood for your house. Instant coziness will ensue, trust me. 

Ingredients: 

3 sticks cinnamon sticks

2 oranges, quartered

5 sprigs fresh rosmary

1 tablespoon vanilla

1 tablespoon cloves

6 cups water

Bring to a boil, then simmer on low. If liquid runs low, feel free to add additional water. 

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This has got to be the tastiest lasagna that I have ever tasted. It comes together with a few untraditional ingredients, but that's what makes it extra special and extra flavorful. 

Ingredients: 

1/2 package whole wheat lasagna noodles

4 sprigs fresh rosmary

1/2 small package of lowfat cottage cheese

1 egg

1 ounce goat cheese

3 ounces sliced havarti cheese

3 ounces sliced gouda cheese 

salt & pepper

 1 tsp italian seasoning

1/2 cup seasoned tomato sauce

1 pkg baby portobello mushrooms

1 tablespoon olive oil

2 tablespoons red wine

1/2 small onion, diced

Directions: 

Heat a large skillet and warm your olive oil. Slice your mushrooms (or if you are lazy like me, just break them over the pan into bite sized peices). Add your mushrooms and onion to the pan and cook on medium heat until they reduce down. Add your red wine and about a tsp of chopped rosemary until all the liquid is absorbed. Once your mushrooms have reduced down properly, remove them from the heat. In the mean time, boil a bot of salted water and boil your lasagna noodles for 8 minutes. While that boils, mix your goat cheese, cottage cheese, egg, salt & pepper, and a tsp of chopped rosemary. In a 9x9 casserole dish layer your noodles, then spoon some of the cottage cheese mixture over it, then spoon some of your tomato sauce over that. Then add another layer of noodles. Spoons some additional cottage cheese mixture, then add your mushroom mixture in a thin layer. Then add another layer of noodles. Spoon the remaining cottage cheese mixture on top, and some additional sauce. One more layer of noodles, some additional sauce, then top with your sliced cheese and italian seasoning. Bake in your oven at 375 for 35 minutes or until the cheese on top is golden and bubbly. 

This lasagna is much creamier and less sauce based than most lasagnas. Its meatless, but packs a hearty punch with your wine drenched mushrooms. You also have the wonderful depth of flavor from the rosemary. This is a lasagna you will be so happy you can go back for seconds with. Enjoy!