It's that time of year where things are just starting to get ripe in the garden, but not enough at once to do much more than enjoy a BLT or two. In a few short weeks I'll be up to my elbows in tomatoes, but until then I grab what is ripe and dice them to add to whatever dinners I can. This past Saturday that dinner was a crock pot lasagna recipe I came up with to serve our guests on a HOT and steamy evening when I didn't want to have the oven on or spend too much time in the kitchen cooking. We had some leftover chopped green peppers, onion, and jaune flamme tomatoes from the homemade relish I made for hotdogs/brats the night before so I added those to the sauce. I have been cooking long enough to eyeball ingredient amounts, but when I first started cooking or if I'm looking up a new recipe I definitely want a solid starting point so never fear - the following recipe has exact amounts if that's how you roll. There are a lot of crock pot lasagna recipes out the