Interestingly, Barbara and I were both thinking about a layered potato vegetable dish for dinner.  Fortunately, while I was thinking, she was creating and cooking.  It came out wonderful.  Two eggs and a bit of cheese, and we were vegetarian instead of vegan tonight.  Here is the recipe in two parts (each side of the recipe card):

It takes quite awhile to prep and then bake, so we were starved when it was ready to eat.  Fortunately, it was well worth the wait.

The wine was another gem from Jan D’Amore, a delicious, natural wine from Ancarani, a 2011 Centesimino, another of those little-known but superb grape varieties I love so much in Italy.

I had actually opened the wine last night, to go with a pasta dish I made.  It was a relatively simple but satisfying dish.  I sautéed in sequence garlic, onions and leeks, Cremini and Portobello mushroom chunks, carrots and zucchini batons, celery batons, some leftover Controne white beans, and a little plum tomato to pull it all together.  Then I cooked some high quality penne rigate while the sauce simmered.  Finally, I tossed the cooked pasta into the saucepan, added 1/2 cup of the pasta water and simmered two more minutes.  The woodsy mushroom-tomato-vegetable sauce was complemented perfectly by the Centesimino.