by amelinda
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amelinda's Notes:
Expand12 strips lasagna, I prefer whole wheat Ask a question about this ingredient
9 ounces bag spinach Ask a question about this ingredient
2 zucchini, sliced into 1/2 inch pieces, then quartered Ask a question about this ingredient
1 large red onion, chopped Ask a question about this ingredient
8 cloves garlic, chopped Ask a question about this ingredient
1/2 teaspoon dried red pepper Ask a question about this ingredient
2 eggs Ask a question about this ingredient
15 ounces ricotta cheese Ask a question about this ingredient
12 ounces mozzarella, shredded Ask a question about this ingredient
1/4 cup milk Ask a question about this ingredient
1/4 teaspoon nutmeg Ask a question about this ingredient
1/2 teaspoon dried sage Ask a question about this ingredient
1/2 teaspoon dried oregano Ask a question about this ingredient
1 teaspoon dried basil leaves Ask a question about this ingredient
1/2 teaspoon sea salt Ask a question about this ingredient
1 very large heirloom tomato, horizontally cut into 1/2 inch slices Ask a question about this ingredient
5 medium-sized potatoes, sliced very thin Ask a question about this ingredient
2 tablespoons olive oil Ask a question about this ingredient
3/4 cups parmesan cheese, finely shredded Ask a question about this ingredient
First, use olive oil to grease a 13 x 9 inch baking dish, set aside. Pre-heat oven to 375 degrees.
Ask a question about this stepBoil 4 quarts of water with a few dashes of salt, then cook lasagna noodles to al dente – for me, this was approximately 6 minutes. Set out three stainless steel bowls – you will be using them to hold the three of the layers: the cheese mixture, the potatoes, and the tomatoes. Once pasta is done cooking (I usually use this time to shred/chop the other items), drain but don’t rinse, then lay out lasagna noodles in a single layer on waxed paper, somewhere out of the way.
Ask a question about this stepUsing that same pot (rinsed and dried), pour a little olive oil to coat the bottom, bring the burner to medium-high heat and dump the bag of spinach in. Allow to wilt slightly, then add the zucchini, chopped onion, garlic and red pepper, plus salt and pepper to taste. Sauté for approximately 10 minutes, or until spinach is wilted and zucchini is soft. Let cool in the pot.
Ask a question about this stepMeanwhile, in a stainless steel bowl, make the cheese mixture. Start with two eggs, lightly whisked, and then add the ricotta cheese, mozzarella cheese and nutmeg. Stir to blend.
Ask a question about this stepNext comes the herb mixture – using the small glass bowl, combine the sage, oregano, basil and salt. Toss the potatoes with a bit of olive oil and approximately 2/3 of the herb mixture in a stainless steel bowl. Save the rest of the herbs for later.
Ask a question about this stepSo, to recap, at this point you should have a greased baking dish, several strips of cooked lasagna sitting on waxed paper, spinach mixture in a pot, a small glass bowl with some dried herb mixture, a cutting board with shredded parmesan on top, one stainless steel bowl filled with the cheese mixture, one filled with herbed potatoes, and one filled with slices of heirloom tomato. Now it’s time to assemble them all into one scrumptious lasagna.
Ask a question about this stepStart by placing half of the potatoes in a single layer on the bottom of the pan. Follow by laying strips of lasagna on top, also in a single layer (I lay three lengthwise, then shorten one strip by a couple of inches, and lay that widthwise at the end). Spread half of the spinach mixture on top of the strips, as evenly as possible. Follow with half of the cheese mixture. Top that with the other half of the potatoes, then another layer of lasagna noodles, then the remaining spinach mixture, then the remaining cheese mixture, then the remaining lasagna noodles. At this point, I spread the slices of heirloom tomatoes evenly on the very top, sprinkle with the remainder of the herb mixture, and top with generous sprinkles of parmesan cheese.
Ask a question about this stepBake for 20 minutes, covered, in the 375-degree oven. Then remove cover and bake for an additional 15. Let stand for at least 5 minutes, and serve!
Ask a question about this step
Selmelier works at Meadow, a shop that specializes in salt.
Where do you put the Milk. Its on the list of ingredients but not in the step by step directions.