If you've never had or heard of grillades and grits, then I apologize for not mentioning them earlier.  They're one of the two most wonderful things to eat for brunch in New Orleans (shrimp and grits being the other).  I've never been to anyplace in town for brunch that didn't offer one or both of these goodies.  Grillades (gree'-awds) are made of beef, veal, or pork; I haven't encountered a rabbit version yet, but I won't be surprised when I do.  The beef is a thin, flat cut of top round or chuck--something that can withstand a long, slow cooking.  It simmers in a pot with the trinity (onion, celery, bell pepper), garlic, and a little jalapeno--not traditional, but I really like it--until the rich broth thickens and intensifies, so what you get is a powerfully flavored beef "stew" that is perfect over creamy cheese grits.  This is a great Louisiana recipe to try if you're hankering for some thick, rich goodness but you don't feel up to stirring a roux, because you don't have to.  The small amount of flour used in the browning of the beef will produce all the roux you need.

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Problem:  Winter.  Boredom.  Hunger.

Solution:  Two hours spent puttering in the kitchen, which totally counts as a workout.  A mess of of dirty dishes to wash.  Lasagna in the oven.  Naps.

I love lasagna of any sort, and this one is rich and full of wintery vegetable flavor. Not using tomatoes just seemed right this time, but I've got nothing against them. Basically, I wanted the flavor of kale to be featured, so I gave tomatoes the boot till next time.

I used freshly made Italian sausage from my favorite corner store of all time, Terranova's.  If you don't have any in the house and you're snowed in, though, no big deal.  Lasagna is basically a layering of pasta, some sort of sauce/stew, and cheese.  So for the stew, I can see a melange of onions, garlic, carrots, broccoli, spinach, mushrooms--basically any good veggies you have in the fridge, or even in cans.  Use any kind of cheese.  If you don't have lasagna noodles, cook any shape of pasta and use a third of it to make the pasta layer...or use rice, polenta, or bread.  You really can't go wrong.
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