Lasagna and brownies

Ah, lasagna. Seemingly so complicated but really so easy. How I love thee.
Saute chopped onions over medium heat until almost clear, then add chopped garlic (maybe one onion and about 4-8 cloves of garlic). Add 2-3 cups of chopped mushrooms. Feel free to add a splash of wine or balsamic vinegar.
Empty the pan and saute spinach in olive oil until dark green and wilted. You can also saute sliced zuccini, eggplant, or whatever veggies you like.
Put veggies in bowls, along with ricotta cheese, shreded mozzerella cheese, fresh basil and boiled lasagna noodles. Splash tomato sauce down on a 9 x 13 pan, and start with a layer of noodles. Add more sauce, then 1/3rd of the veggies, 1/3 rd of the ricotta and a few good handfuls of cheese. Add more noodles, and repeat. Add more noodles and repeat. Top with noodles, a tiny bit of sauce and the rest of the cheese, along with some parmesian. Bake at 375 for 45 minutes to an hour, or more if you have made this ahead of time and refrigerated it. When a knife inserted in the middle is hot, it's ready. Let sit for 5 minutes before cutting.
What goes really well with lasagna?
Brownies!
This is a recipe from Nink, who was a student of Jeremy's mom's housemate's back in Chicago in the 1970's. We like it because it's rich and dense and tasty.
1 c butter or margerine
2 c sugar (I usually cut this by 1/2 c)
4 oz unsweetened chocolate (although I recently made this with bittersweet chocolate by mistake. It was very sweet, but not the horrible disaster I thought it would be)
4 eggs
2 t vanilla
1 c flour
1/2 to 1 c nuts (pecans or walnuts)
Preheat oven to 325. Melt butter and chocolate over low/medium heat, stirring constantly. Add sugar. Add eggs, one at a time, making sure you stir the hell out of it each time so the eggs are combined completely. Add vanilla, then flour. Fold in the nuts. Pour into a sprayed 8 x 8 pan and bake 25-30 minutes, or when an inserted toothpick comes out clean.