My children did not get my red hair gene but they did get the "table" gene. I guess you could say we have a strong thing for tables. All of us have tables that are story-rich, worn and wonderful. None of us can imagine elbowing up or sitting down to a new table. This is a picture of my daughter Melissa's patina'd beauty. The weathered shades of blue/gray are so pretty. Christian and Reshma have a fabulous table, too...a very long and unique folding farm table that served lunch and dinners to workers in the fields. Oh, can you imagine the stories? The fun news is that each of our tables are now gathering their own stories and so the wonder continues. How great is that?
Melissa prepared a delicious meal for all of us but alas, she is one of "those" cooks...you know the kind. No recipe, just a natural talent and taste for combining things and having them turn out scrumptiously. (Come to think of it, Christian and Reshma are the same way.) The salad was spectacular, full of fresh fruits and veggies from her CSA and dressed with a mustard-y dressing that she has promised to jot down for me. Hint. Double hint. While I am waiting, look at this pretty plate...
I called her about the lasagna recipe and she said, "Mom, you know. It was just lasagna." Sigh. Some people are just born with it. Here is pretty close to what I think it was....I will let you know if I hear otherwise!
3T extra virgin olive oil
2 medium zucchini, sliced thin (about 1/8th inch)
2 medium yellow squash, sliced thin (about 1/8th inch)
1 10-ounce package mushrooms (I like baby bellas), trimmed
2 pounds ricotta cheese
1 ½ cups Romano cheese (6 ounces)
5 cups shredded mozzarella (1 pound)
2 large eggs
½ cup chopped fresh parsley
½ cup chopped fresh basil
2 teaspoons dried oregano or 2T fresh
2 teaspoons sea salt
2 teaspoons fresh black pepper
8 cups tomato sauce (I use the tomato with basil sauce)
1 8-ounce package no-boil lasagna sheets (love them!)
1 10-ounce package frozen spinach, thawed and drained well
Preheat oven to 350. Heat olive oil in a large pot and add zucchini, yellow squash and mushrooms and sauté until softened, about 7-8 minutes. Stir often and then drain vegetables well.
In a large bowl, combine ricotta, Romano cheese and 3 ¾ cups of mozzarella cheese. Add in eggs, parsley, basil, oregano, salt and pepper. Mix to combine well.
Pour 1 ½ cups of tomato sauce into a 13 x 9 pan and arrange a single layer of noodles over sauce. Top with half of cheese mixture, another 1 ½ cups sauce and then half veggie mixture. Top with another noodle layer, 1 ½ cups sauce, remaining cheese and remaining veggies and spinach. Top with third layer of noodles, 1 cup of sauce and remaining 1¼ cups mozzarella. Lightly cover pan with foil.
Bake 35-40 minutes and then remove foil. Bake for another 10 minutes or until cheese melts and browns. Remove from oven and let rest 10-15 minutes before digging in.
You will have a little sauce leftover. Warm it and serve a little bit with each square of lasagna. Serves 10-12 lucky people, 3-4 for dinner and then lunch for everyone!.