
Tom and I love having people over for dinner; I think we’ve made this obvious. But there is something we have decided to bring back from my growing up years—Sunday Dinners
In my parent’s home weekday meals were called “supper”, but the Sunday meal after church was called “dinner”.
My Mom was famous for her roast beef, mashed potatoes and brown gravy. Whenever I make her recipe, it takes me back to my childhood when I was eagerly waiting to hear, “Dinner’s ready!”
We started this new tradition last Sunday with four friends.
I made lasagna, which I haven’t made in years. I always seem to resort to Baked Ziti. I think it tastes the same, without all the layering, but there is something special about a huge pan of steaming hot lasagna that can’t compare to ziti.
I made my lasagna the day before, then put it in the oven on time bake before we left for church. We’ve had this oven for 16 years and sadly, I have never used the time-bake feature! This is one blessing that makes Sunday dinners easier.
I normally make homemade sauce, but I made my lasagna long before I knew how to make sauce from scratch. I still use Tom’s Italian Mom’s recipe, but my lasagna sauce is none other than…Ragu garden-style with tomatoes, garlic and onions.

First, I browned ground beef and then added the Ragu with extra Italian spices, oregano, garlic, sautéed onions and a splash of red wine. Let the sauce cook down over low heat until it reduces by a third and thickens. Set aside.
Next mix 2 lbs. whole ricotta cheese with 3 eggs, 1/4 cup parmesan romano cheese, salt and pepper, pinch of sugar and 2 teaspoons of chopped fresh parsley. Set aside.
Cook the lasagna noodles according to package directions. I prefer Barilla. Drain and lay flat on parchment paper to cool.
Finally, it’s time to assemble.
- Start with a layer of sauce on the bottom of a well greased pan.
- Add a layer of noodles length-wise, over-lapping by a fourth
- Next spread half of the cheese mixture over the noodles
- Spread a layer of sauce over the cheese mixture
- Sprinkle with Parmesan and Romano cheese
- Repeat the steps starting with the noodles laid width-wise this time. Alternating how the noodles are set helps keep the lasagna from sliding when served.
- Add another layer of noodles length-wise, followed by a layer of meat sauce
- Sprinkle with Parmesan Romano cheese
- Cover with foil
Bake in a preheated 400° oven for 45 minutes. Then remove the foil and top with shredded mozzarella cheese. Bake an additional 15 minutes, or until cheese is melted. (For timed-bake ovens, follow your oven’s guide).




Sunday Dinners aren’t about the food really, it’s about the gathering together with friends around the table to share love, laughter and a satisfying meal.
Shauna Niequist in her excellent book, Bread and Wine, has been a huge inspiration to me.
“Many of the most sacred moments in my life, the ones in which I feel God’s presence most profoundly, when I feel the goodness of the world most arrestingly, take place around the table. Something extraordinary happens when we slow down, open our homes, look into one another’s faces, and listen to one another’s stories around the table.” – Shauna Niequist

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We are happy to welcome you here to our vineyard. It’s a place to feed your marriage with soul-satisfying ways to love each other well. Like a good meal, marriage takes lots of elements to make it satisfying to both of you. Let’s discover more together.
Blessings,
Tom and Debi ❤️❤️





















































