Surprise, I’m posting again! I apologize for my hiatus; 2018 turned into the most difficult year of my life. Thankfully, we survived and are better for it. We treasure each day and are moving forward with renewed purpose and gratitude. So far winter has given us daily options to grapple with, from freezing rain and ice, to wind, and drifting feet of snow. This has not been a problem, as it gives us ample reasons to stay home and do what we enjoy: cooking, reading, writing and playing games (we love cribbage and dominoes); not to mention working steadily on soap production for the next market season. The good news is I’m making significant headway on my next cookbook: Twisted Basics: Rethinking Food.
While during some research I came across a staggering statistic: 70% of Americans don’t cook. That’s right. Most Americans eat out at least 4 times a week. We heat up, microwave or assemble food; but cooking from scratch is becoming something of a novelty. I asked myself, “are we really that busy?” I couldn’t imagine not cooking regularly. For me, it’s my most sincere expression of love. I also started wondering if people understood what they were missing. The kitchen has always been the heart of the home; a place where intimacy takes place, both in the preparation of food and the sharing of it around our table. As I was contemplating this, I felt as though we’ve been sold a collective bill of goods. As we scramble to meet our financial needs, we are forgetting some of the fundamental, simple pleasures of life: cooking fresh food, with love, for our friends and family. Isn’t it time we break bread together?
Vegetable Lasagna:
1 quart pasta sauce (Full disclosure: During tomato time on the farm, I can dozens of quarts of roasted tomato sauce. I have never tasted a deeper, more intense sauce that literally screams of summer. The method for this will be in the new cookbook, and it’s way easier than it sounds!)
3 medium carrots, peeled and shredded on coarse setting of box grater
1 medium zucchini, shredded on coarse setting of box grater
1 pound fresh or frozen spinach, (if fresh, wilt in large skillet with 1/4 cup water) either way, make sure you place it in a clean kitchen towel and squeeze out all excess moisture
1 container (16 ounces) whole milk ricotta
1 tablespoon fresh thyme, minced
1 cup Parmesan or pecorino, finely shredded
1 farm-fresh egg
1 12 ounce package sliced provolone
1 cup mozzarella, shredded
1 box of no-boil lasagna noodles
DIRECTIONS:
In medium bowl, combine the ricotta, pecorino, thyme and egg.
Place 1/2 cup sauce in bottom of a 13 x 9 deep-dish lasagna pan; position 3 no-bake lasagna sheets evenly spaced. Spread ricotta mixture on top on each section. Then top each ricotta section with zucchini and carrot mixture; followed with one slice of provolone, cut in half for each section.
Next, top each section with a no-bake lasagna sheet, 1/4 cup of sauce per sheet and repeat with ricotta mixture. Then top with chopped and drained spinach on each section, two 1/2 slices of provolone, and continue with lasagna sheets for each section. Sauce again, ricotta, zucchini and carrot mixture, provolone cheese and lasagna sheets.
Sauce again, then sprinkle shredded mozzarella cheese on top. Cover with foil. Preheat oven to 375 degrees F. Bake for 30 minutes covered; 30 minutes uncovered. Let rest for 15 minutes before cutting into six servings.
Serves 6
“Italian food is all about ingredients, it’s not fussy and it’s not fancy.”
—- Wolfgang Puck
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