Compiled Recipe – Spring Vegetable Lasagna

Spring Vegetable Lasagna

* 12 lasagna noodles (Dreamfields Pasta)
* ½ cup onion (diced)
* 1 tsp. Italian seasoning
* ¼ tsp. red pepper flakes
* 1 garlic clove (minced)
* 4 cups fresh spinach
* 2 zucchini (thinly sliced)
* 1 cup peas (thawed, if frozen)
* 1 pound non-fat ricotta cheese
* 1 pound whole milk ricotta cheese
* ¼ tsp. grated nutmeg (fresh)
* 5 cups marinara sauce
* 1 cup shredded mozzarella cheese

1) Bring a large pot of salted water to a boil. Add the noodles and cook until just al-dente. Drain and rinse with cold water. Set aside.

2) Heat olive oil in a large saucepan over medium heat. Add onion and cook until translucent. Add in Italian seasoning, red pepper flakes and garlic clove. Cook for 30 seconds and add in the spinach, zucchini and peas. Cook for 10 minutes until spinach is wilted, peas are cooked through and zucchini is tender. Remove from heat and drain off any water.

3) In a separate bowl combine the ricotta cheeses and grated nutmeg.

4) Preheat oven to 375 degrees F. Spread 3/4 cup sauce on the bottom of a 9×13″ glass pan. Layer with 4 of the lasagna noodles (3 vertical, one horizontal). Spread on 1/2 of the ricotta mixture and 1/2 of the vegetable mixture. Spoon on 1 1/2 cups of the tomato sauce on top. Continue to layer with lasagna noodles, rest of the ricotta mixture, remaining vegetable mixture and 1 1/2 cups tomato sauce. Top with 4 additional lasagna noodles and remaining 1 1/4 cup tomato sauce. Top with mozzarella cheese and cover loosely with foil.

5) Bake for 40 minutes. Remove foil and cook for an additional 10 minutes until bubbly and hot.




Compiled Recipe – Ricotta and Olive Pasta

Ricotta and Olive Pasta

* 1 tbsp. sea salt
* 400 grams fusilli
* 1 cup prunes, sliced
* 3 tbsp. black olives, sliced
* ¼ cup olive oil
* ground black pepper (to taste)
* 2 cups ricotta cheese
* 1 cup olive oil
* ½ cup parmesan cheese, freshly grated

1) Bring a large pot of water to a boil over high heat. Add salt. Cook pasta according to package directions or until al dente.

2) Meanwhile, mix together prunes, olives and olive oil. Season with salt and pepper.

3) Drain pasta and reserve ¼ cup pasta cooking water. Add ricotta cheese and prune mixture to hot pasta; toss to continue. Roughly tear arugula and toss into pasta. Add pasta water if pasta is too dry. Sprinkle Parmesan cheese is right before serving.