Lasagna Love Affair
to Remember

Serves 6

We are using fresh pasta and vegetables, which have so much natural water, that there’s no need to preboil the pasta. That saves us a pot on our Crappy Little stove! If you can’t find fresh lasagna noodles, just substitute with dry pasta that you boiled in supersaturated salt water (to prevent sticky noodles), and follow the cooking time on the package.

2 cups Spicy Pomodoro Sauce (p. 211)

2 pounds fresh lasagna noodles

2 pounds fresh whole milk ricotta

2 pounds fresh baby spinach

1 pound zucchini squash, ½-inch quarters (cut ½-inch disks and then cut those into quarters)

1 pound eggplant, cut in ½-inch cubes

Sea salt, to taste

Black pepper, to taste

8 ounces fresh mozzarella, thinly sliced

10 basil leaves

1 Preheat oven to 350°. In a 9 x 13-inch baking dish, (a disposable baking dish is fine) spread a thin layer of Pomodoro, and lay down the first layer of pasta. Cut it to size if it doesn’t fit. Spread ¼ cup of the Pomodoro over the layer of pasta. Next, spoon ¼ of the ricotta into dots over the sauce and layer with ¼ of the spinach, zucchini, and eggplant. Lightly season the layer with salt and pepper.

2 Repeat the layers of pasta, sauce, ricotta, and vegetables (with light salt and pepper) 3 more times. End with a fifth layer of pasta and a little more sauce. Arrange your thin slices of mozzarella and basil leaves over the top of the lasagna.

3 Bake the lasagna for 20 minutes until the sauce and cheese are bubbling hot and golden brown, and let it sit to rest 20 minutes before serving warm, directly out of the dish.