I know that you probably are thinking no dish can be a stew and lasagna.

Well I got news for you. It can be done and I actually did it this evening for dinner.

It all happened because I just had a bit of ham left from Easter and no it was not spoiled yet, so OCD’ers please stop saying,”Yuck” and furthermore put your tongue back in your mouth too.

Then the other thing was that my Mama had told me that if I was going to plant some herbs this summer I should plant some dill. Then she went on to say that my Dad liked dill mixed in with her creamed red potatoes. I don’t always listen to my Mama but when she talks cooking I am a sucker for her hints because she is the world’s best.

Well I was thinking about what I wanted to eat tonight and what I had in the fridge. I knew that that ham was close to being on its last leg and I had cream in the fridge and I had dill out in my gardens and well you know when I am thinking it can be a very dangerous thing. (I am thinking most all of the time so it is pretty darn near dangerous to be around me most days)

So here is the recipe I thought up and you tell me if you think it is a keeper.

I diced one red potatoe and steamed it in my steamer until it was kind of al dente (that means when you chew it, it does not go all mushy) I know those of you who are Italians are rolling your eyes at my misuse of your pasta term but please… just get over yourself.

Then when I could slice through a potato with a bit of resistance I put some asparagus in the steamer.

Meanwhile I was frying the last vestiges of the ham in a bit of olive oil and then added some cream to it. When the veggies were steamed perfectly I added them to the ham and cream gravy.

I let that simmer a bit to let all the flavors meld into each other and then I added some dill and basil from my garden.

It was looking like yummy Alfredo stew but then I kicked it up a notch and used the old lasagna trick on it.

I took out a wonderful thick soup bowl that my boyfriend had bought me and put a layer of the stew on the bottom, then a layer of Monterey Jack cheese, another layer of stew, then one of cheese, another of stew, then cheese again and then popped that delish in the oven at 385 until the top layer of cheese was melted.

It was a delightful melody of flavors and I think if you wanted to you, could make a casserole if you had more ham, potatoes and cream than I had on hand. Let me know if you think this is a keeper. I think it is brilliant but you know how I am about that thinking thing. lol