I recently spent two full days cleaning my office. This room has been a “catch-all” for six months since my parents moved in with us. My husband said the piles were getting scary. As I write my column, I have a clean desk and room, and feel highly organized. But maybe it’s too clean, as I have no inspiration for a column. I even Googled “Ideas for a Column,” and guess what popped up? Houses with several different types of wood columns out front. Google was no help at all. Could it be that, after 400 or so columns, I have run out of ideas?
So I started reading old columns from back in the day. One of my favorites was traveling through Europe with Mike before we got married. We always said we’d go back. This year is our 25th wedding anniversary on the first day of spring. I’m hoping for a trip to Italy to celebrate. We couldn’t get there last time because of a train strike. Our son went five years ago and came back with amazing stories, photos, and recipes. Even though I have no Italian heritage, I love all the food. Right down to the olive oil from Italy. It smells good enough to drink from a wine glass.
Lasagna is a dish I make when I have a lot of time. I found a vegetarian option at a bookstore in New York City more than 30 years ago. It doesn’t trade meat for gross veggies like zucchini. The base sauce is plum tomatoes layered with a cheesy combination layered with fresh basil. Trust me, you will never miss the meat. So delicious. I like to make two other Italian recipes, Baked Spaghetti and Lemon Ricotta Pasta. You can add chicken or beef to any of these dishes, but I occasionally like a night off from meat.
I will visit New Mexico next week with my son Ben. I will try to come back refreshed and full of inspirational columns. If not, I might write about house columns in my next one.
Hugs and Peace to you.
Sandy
Plum Tomato and Basil Lasagna
Sauce
3 pounds plum tomatoes, halved lengthwise
2 Tablespoons extra-virgin olive oil, divided
2 teaspoons dried basil, divided
1 teaspoon dried oregano, divided
1 medium onion, chopped
3 cloves garlic, minced
1 cup water
1 6-ounce can tomato paste
1/2 teaspoon salt
1/8 teaspoon freshly ground pepper
Filling
1 15- to 16-ounce container ricotta cheese
1 cup shredded mozzarella, divided
1/2 cup grated Parmesan cheese, divided
1/2 teaspoon salt
1/4 teaspoon dried oregano
1/8 teaspoon freshly ground pepper
9 lasagna noodles, cooked to package directions
Fresh basil leaves, stems removed
To prepare Sauce: Preheat oven to 300 degrees F. Coat a baking sheet with cooking spray.
Combine tomatoes, 1 Tablespoon oil, 1 teaspoon basil, and 1 teaspoon oregano in a large bowl. Arrange the seasoned tomato halves, cut-side up, on the prepared baking sheet. Bake in the center of the oven until the tomatoes are very soft, 2 hours. Let cool 15 minutes. Transfer the tomatoes to a work surface and coarsely chop.
Heat the remaining 1 Tablespoon oil in a medium saucepan over medium-high heat. Add onion, garlic, the remaining 1 teaspoon basil, and 1/4 teaspoon oregano; cook, stirring occasionally, until beginning to soften, 2 to 3 minutes. Add the roasted tomatoes, water and tomato paste, stirring until the tomato paste is incorporated. Bring to a boil; reduce heat to medium-low, cover and simmer, stirring occasionally, for 10 minutes. Remove from the heat and stir in salt and pepper.
To prepare Filling: Combine ricotta, 3/4 cup mozzarella, 1/4 cup Parmesan, salt, oregano and pepper in a bowl.
Increase oven temperature to 350 degrees. Coat a 9”x13” baking dish with cooking spray.
Spread 2 cups of the tomato sauce in the prepared baking dish. Top with 3 lasagna noodles. Top the noodles with half the basil leaves. Dollop half of the ricotta mixture over the spinach, then spread 1 cup of tomato sauce over the ricotta. Repeat the layers once more, pressing down on the filling as you layer; the pan will be very full. Place the remaining 3 noodles on top and spread with the remaining tomato sauce. -Sprinkle with the remaining 3/4 cup mozzarella and 1/4 cup Parmesan. Cover with foil that has been coated with cooking spray.
Bake the lasagna for 50 minutes. Uncover and bake until the cheese browns slightly, about
10 minutes more. Let stand for
10 minutes before serving.
Baked Spaghetti
16 ounces spaghetti noodles, cooked per box instructions
2 large eggs, whisked
1/2 cup Parmesan cheese, shredded
1 teaspoon minced garlic
1 teaspoon dried oregano
1 Tablespoon dried parsley
16 ounces ricotta cheese
28 ounce marinara sauce
1/2 cup mozzarella cheese
Preheat the oven and prep the pan. Preheat the oven to 350 degrees F. Prepare a 9”x13” baking pan with cooking spray.
Combine the eggs and spaghetti. In a large mixing bowl, pour whisked eggs into cooked spaghetti. Add shredded Parmesan, garlic, oregano, and parsley to spaghetti and whisked eggs. Mix well.
Layer the vegetarian spaghetti. Pour spaghetti mixture into prepared baking pan. Spread the ricotta cheese on top of the spaghetti. Top with marinara sauce and mozzarella cheese.
Bake for 30 minutes or until set and the cheese is golden brown.
Lemon Ricotta Pasta
12 ounces spaghetti
1 cup ricotta cheese
1 Tablespoon olive oil
1/2 cup grated Parmesan cheese, plus more to garnish
1/2 teaspoon kosher salt
Fresh-ground black pepper
Zest of 1 lemon (reserve some for garnish)
1/4 cup pasta water
For the garnish: chopped parsley, red pepper flakes (optional)
Bring a large pot of well-salted water to a boil. Cook the pasta until it is al dente, testing a few minutes before the package instructions indicate. Using a glass liquid measuring cup, reserve 1/2 cup of the hot pasta water, then drain the pasta.
In a saucepan, mix the ricotta, olive oil, Parmesan cheese, kosher salt, black pepper, lemon zest, and 1/4 cup pasta water. Warm over medium heat and stir until a creamy sauce forms, about
1 minute.
Pour the sauce onto the noodles and stir to combine. Add another splash of pasta water to help the sauce coat the noodles. Serve with chopped -parsley, additional grated Parmesan cheese, and the reserved lemon zest. (Leftovers last two days refrigerated but the sauce becomes thick when cold. Reheat with a splash of milk and additional kosher salt to revive the flavors.)