Two 15-ounce containers part-skim ricotta
2 large eggs
1/2 teaspoon kosher or sea salt
1/2 teaspoon cracked black pepper
2 cups shredded mozzarella cheese
1 cup shredded Italian cheese blend
1 cup Parmesan cheese
1 cup fresh basil leaves, torn
2 tablespoons olive oil
2 tablespoons minced garlic
1 yellow onion, diced
1 cup cauliflower, chopped
1 cup broccoli, chopped
1 yellow squash, diced
1 zucchini, diced
5-6 cups marinara/pasta sauce (homemade is best)
12 no-boil lasagna noodles (8 ounces)
Directions
Preheat oven to 400 degrees F.
In a medium bowl, beat or whisk together ricotta, eggs, salt and pepper. In a separate bowl, combine the mozzarella, Italian cheese blend, Parmesan and basil.
Heat a large skillet over medium-high heat and add the oil. When the oil is hot, add the garlic and onions and sauté for 1 minute. Add cauliflower and broccoli and cook for 1 minute. Add yellow squash and zucchini and cook until vegetables are tender (about 3 to 5 minutes). Season with salt and pepper. Remove from the heat and drain off excess liquid.
Spread one third of the pasta/marinara sauce in the bottom of a 9 x 13-inch baking dish. Place a layer of lasagna noodles on top. Spread a third of the ricotta mixture over the noodles, followed by a third of the cooked vegetables. Sprinkle with a third of the shredded cheese mixture. Repeat layers, ending with the shredded cheese mixture on top. Cover with aluminum foil and bake for 30 minutes. Remove foil and continue to bake until the top is golden brown (about 15 minutes). Let cool for 10 minutes before serving.
Makes 8-10 servings
Mrs. Polidoro’s Savory Lentil Stew
2 tablespoons olive oil
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped red or yellow peppers
1 tablespoon minced garlic
5 cups water
1 cup lentils, rinsed and sorted
1 cube vegetable or chicken bouillon
1/2 teaspoon dried thyme
1/2 teaspoon ground cinnamon
1/4 teaspoon ground pepper
1 large bay leaf
1 cup shredded carrots
Salt to taste
In a large saucepan, heat oil over medium heat. Add onion and celery and sauté until tender. Add chopped peppers and garlic; cook 2 minutes longer, stirring constantly. Add water, lentils, bouillon, thyme, cinnamon, pepper and bay leaf; bring to a boil. Reduce heat; cover and simmer for 20 minutes.
Add carrots; return to boil. Reduce heat and simmer until lentils are tender, stirring occasionally (about 20 minutes). Discard bay leaf. Add salt to taste.
Makes 4 servings.
ABOUT THE AUTHOR
SHARON SKINNER grew up in a small town in northern California where she spent most of her time reading books, making up plays, and choreographing her own musicals (when she wasn’t busy climbing trees and playing baseball). She has been writing stories since fourth grade, filling page after page with fantastical creatures, aliens, monsters and, of course, heroes. She loves reading, drawing, arts and crafts, sewing, and costume-making (especially Steampunk). She lives in Arizona with her husband and four lovable cats. Her website is www.sharonskinner.com.
ABOUT THE ILLUSTRATOR
KEITH DECESARE has been a freelance illustrator for several RPG companies since 2001. His client list includes WotC, Kenzer Co. and Atlas Games. Born and raised in Arizona, Keith continues to hone his artistic skills ever since scribbling on a white wall with a black permanent marker. He uses a computer to do all his scribbling now with a leaning toward the fantasy/steampunk settings. You can check out his website at www.kadcreations.com