As I learn to live more sustainably, I find myself drawn to kitchen lessons. When I find myself overwhelmed and lost, the kitchen is where I turn. It’s where I feel comfortable learning and making mistakes. A lesson I am continually reminded of is the value of a homemade meal. There is nothing more heartwarming than a homemade meal shared over a glass of wine. The value of a homemade meal has been lost in most convenience foods and fast food weeknight meals.
Tonight I am thinking of my sister, who married her love this past weekend. Wedding time is a busy time and I know they would appreciate a little help this week. I wish I lived closer and had an opportunity to help with some of the post wedding stress by sharing some homemade love from our kitchen.
Instead, we’re enjoying this from our own kitchen table and wishing Kelly and Bobby all the happiness in the world- may your world glitter until the end of time!
- Olive oil
- 1 yellow onion, chopped
- Mushrooms, cubed
- Bell peppers, chopped
- Tomato puree
- 4 garlic cloves, crushed
- Salt & pepper
- 16 oz. ricotta
- 1 egg
- 3 cups spinach
- 1 t. Thyme
- 4 zucchinis, sliced ⅛ inch thick
- Mozzarella, shredded
- For the Sauce: Saute the onion until it begins to brown. Remove from the pan.
- Saute the mushroom until tender. Add the peppers and sauté 2 minutes longer.
- Return the onion to the pan, stir in tomato puree, and add crushed garlic.
- Add salt and pepper to taste and simmer until most of the liquid has evaporated.
- For the Ricotta Filling: Saute the spinach until wilted.
- Combine the egg, ricotta, and spinach. Set aside.
- To Assemble: Place a thin layer of sauce on the bottom of a 9x9in pan.
- Layer zucchini slices, ricotta filling, and thin layer of mozzarella.
- Top with sauce and repeat.
- Top the lasagna with mozzarella and freeze or bake at 350 for 45 minutes.