1 1/2 pounds asparagus, cut into 1/2 inch pieces
1 yellow squash, cut through hulls
1 tomato, diced
2 garlic, peeled and sliced
10 stalks celery, finely chopped
2 cups dry white rice
3 cups summer pasta sauce
1 (14.5 ounce) can stewed tomatoes, chopped
1 (4 ounce) can black beans, diced with liquid
salt and ground black pepper to taste
1 egg and vegetable broth
3 cups fresh basil leaves
1 black peppercorns, chopped
3 tablespoons dried lake or bay leaf
1 tablespoon dried oregano
1 teaspoon dried parsley
salt and salt and pepper to taste
Preheat oven to 450 degrees F (230 degrees C).
Position cooked sauteed squash and tomato in a 9x13 inch baking dish. Mix together, to ensure even browning.
Cut celery into thin wedges along lines of each slice of bacon. Cut remaining bacon into wedges before placing into dish. Spoon rice mixture over browned vegetables and sprinkle with salt and pepper to taste. Sprinkle with chopped bacon, some optional seasoning, and reserved beef.
Bring a large pot of water to a boil over medium-high heat. Add pasta meat mixture and cooked strata and soup mixture. Cover and boil for 20 minutes.
Preheat oven to 350 degrees F (175 degrees C).
Bake at 350 degrees F (175 degrees C) for approximately 10 minutes, or until cooked through and the pasta is tender.