While farm food might not be in every New Yorker’s repertoire, we’re all palpably aware that this is a city that has every type of food option imaginable. So if you search hard enough, you can find positively anything. Which means that when your average suburban supermarket might not stock fresh pasta, or maybe not whole wheat pasta, or maybe not whole wheat fresh lasagna strips – because that’s just a lot to ask – you can bet your bottom dollar that one of the several hundred independently owned markets in New York City will.
(I really apologize for getting the “Annie” Soundtrack stuck in your head just then.)
And thus, Whole Wheat Vegetarian Lasagna with Share Greens.
Lasagna is labor intensive, but with the time anyone can do it. It is simply layers – in this case of whole-wheat lasagna, then tomato sauce (canned tomatoes, onions, garlic, basil, cooked in a pot), pan-seared zucchini, then fresh spinach and arugula (which came in this week’s first CSA share!!!!), then globs of ricotta mixed previously with one egg, and slices of fresh mozzarella, then repeat. Three times.
- 2 tablespoons olive oil with which to coat a 9-inch pan
- 12 whole-wheat lasagna noodles (preferably fresh!)
- 12 ounces (340 grams or two 6-ounce bags) fresh spinach leaves and/or arugula, rinsed
- 4 zucchinis, cut length-wise into strips
- 3 cups of tomato sauce
- 1 cup ricotta cheese
- 1 large egg
- a good-sized ball of fresh mozzarella
After the layers we combined the leftover ricotta with the leftover tomato sauce, poured it over the layers, and put mozzarella on the very top for the sake of crispiness. Bake uncovered at 350° for 45 minutes to an hour – until the cheese is bubbling – then let sit for 15 minutes before serving.
Enjoy with friends, because for that amount of effort the pleasure of lasagna should be ubiquitous.
Ugh. No. I’m really sorry.