Zesty Green Pea and Jalapeño Pesto Pasta

If you're looking for a simple and tasty way to take advantage of the last offerings of the fresh garden pea harvest, this pasta dish is loaded with flavor from a zesty and lemony pesto made from peas, plenty of fresh herbs, lemon, sun-dried tomatoes and a jalapeño for a nice little added kick. Fresh garden peas are also tossed in with the pasta to present a beautiful and colorful plate with that wonderful burst of sweet green pea goodness popping in your mouth. It's a great way to enjoy the end of the summer, and best of all, it takes little time for preparation and cooking, and is delicious served either hot off the stove or cold as a salad.

Zesty Green Pea and Jalapeño Pesto Pasta

Recipe by Lisa Turner Published on September 6, 2014 Pasta and green peas tossed with a simple but delicious lemony green pea, herb, jalapeño and sun-dried tomato pesto — tasty served hot or cold Print this recipe Ingredients: 4 sun-dried tomatoes 1 1/4 cups fresh garden peas or defrosted frozen green peas 1 cup fresh basil leaves 3/4 cup fresh mint leaves 1 shallot or small red onion, chopped 2 cloves garlic, chopped 1 jalapeño, seeded and chopped juice and zest from 1 lemon 1/4 teaspoon fresh ground black, green or white pepper pinch of sea salt 3 tablespoons olive oil 3 cups dried fusilli or rotini pasta Instructions: Soak the sun-dried tomatoes in hot water for 20 to 30 minutes. Drain and chop. Cook the pasta in a large saucepan of boiling salted water according to package directions. Two minutes before the pasta is finished cooking, toss in the remaining peas. In a small food processor, process the sun-dried tomatoes, 1/4 cup of the peas, basil, mint, shallot or onion, garlic, jalapeño, lemon juice and zest, salt and pepper with 3 tablespoons of olive oil in a small food processor. Process until smooth. Add another tablespoon of olive oil if the pesto is too thick to process. Drain the pasta and peas and toss with the pesto. Serve hot or warm, or cold as a salad. Makes 4 main or 6 side servings

This is my contribution to No Croutons Required, a monthly event alternately hosted by Jacqueline of Tinned Tomatoes and myself. I am hosting this month.

More summer pasta recipes you will enjoy:
"End-of-Summer" Pasta Sauce
Linguine with Pea-Basil Pesto and Mushrooms
Jalapeño and Tomato Macaroni & Cheese

On the top of the reading stack: short stories by Dostoevsky

Audio Accompaniment: A drone journey

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Cabbage and Egg Noodle Kugel

I will confess that until now I was unfamiliar with kugel. It is a baked Jewish dish, somewhat like a casserole or pudding, made with noodles and eggs and sometimes potatoes. There are endless variations with different vegetables, seasonings and sweeteners — sometimes nuts or dried fruit and cinnamon are included. Depending on how sweet they are, they can be served as a side, for dessert or for breakfast or brunch. These savory and slightly sweet cabbage and leek snack-size kugels make for an excellent breakfast.

The recipe is adapted from Cooking Inspired by Estee Kafra. I received a copy for possible review and this is one of the first recipes I tried because it was new to me. I don't often eat eggs, but I was intrigued. My husband does happen to enjoy eggs, so these were a perfect breakfast for him. I must say, I enjoyed them too. Crispy on the outside and soft and creamy inside, they really are rather easy to make and certainly an economical dish. They are also very portable, making them an ideal choice for gatherings.

Cabbage and Egg Noodle Kugel

Recipe by Lisa Turner Adapted from Cooking Inspired Cuisine: Jewish Published on August 29, 2014 Savory and slightly sweet, snack-size cabbage and leek versions of a traditional Jewish baked noodle pudding — great for snacks or breakfast, or even for a dinner side Print this recipe Ingredients: 5 tablespoons olive oil 1 lb (450 g) green cabbage, shredded 3 leeks, white and light green parts, finely chopped 1/2 cup + teaspoon coconut sugar 12 oz (340 g) fine egg noodles 5 large eggs 2/3 cup + 1 tablespoon olive oil 1/4 cup breadcrumbs 1 teaspoon sea salt fresh cracked black pepper to taste Instructions: Heat 4 tablespoons of the oil in a large saucepan over low heat. When hot, add the cabbage and leeks and cook, stirring often, for 20 minutes. Stir in 1 teaspoon of the sugar and continue to cook, stirring occasionally, for 20 to 25 minutes or until the vegetables are tender. Remove from heat. Preheat an oven to 450° and grease 24 muffin cups. Bring a large pot of salted water to a boil. Stir in the egg noodles and cook for 5 minutes. Strain and rinse with cold water. Transfer to a bowl and toss with 1 tablespoon of the olive oil. In a large bowl, lightly beat the eggs. Add the remaining 1/2 cup of sugar, 2/3 cup of olive oil, breadcrumbs, salt and pepper, and stir until well combined. Now stir in the noodles and vegetables and mix well. Spoon the mixture evenly into the cups. Bake in the preheated oven for 15 minutes and then reduce the heat to 350°. Bake for another 30 minutes. Remove from the oven, gently run a sharp knife along the edges of the kugel, and let stand for a few minutes before transfering to a wire rack to cool. Note: You may make these in 9" round baking pans, but I was attracted to the idea of making them in muffin tins for little bites. I found I had enough of the mixture to get 24 of them, but adjust accordingly. I baked them in two batches so I could position the pan in the center of the oven without crowding. If you choose to use round baking pans, cook them the same as the ones made in the muffin tins, but increase the baking time by 15 minutes. Makes 24 muffin-size kugels

I'm sharing this with Jacqueline's Bookmarked recipes and Haffa's Back to School Lunch Ideas.

Other cabbage dishes you may enjoy:
Chopped Cabbage with a Crumbly Chana Dal Sauce
Cabbage Poriyal
Whole Cabbage Stuffed with Coleslaw
Red Cabbage with Blueberries and Mushrooms

On the top of the reading stack: Short stories by Dostoevsky

Audio Accompaniment: silence

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Lemony Pasta with Broccoli and Chickpeas

During a recent visit with my dad and stepmom a few weeks back, I found myself in the kitchen frequently, either cooking up the bulk of the dinner meal or making some healthy sweet treats for snacking or for dessert. Although my family enjoys spicy food, it does not figure frequently on the menu as it does on mine, so after making spicy chickpeas in a tomato coconut sauce with spinach that everyone enjoyed, I nonetheless decided to go with something less spicy and closer to the sort of fare my dad and stepmom would be more inclined to appreciate.

Another reason I took over the bulk of the supper planning and prep was not only to move around but also because my dad and stepmom do not follow a vegetarian diet. That is not to say they don't enjoy and serve vegetarian meals, but it can be a challenge when you are spending over 2 weeks with a rather fussy vegetarian.

Staring at 5 feet high snow banks at the beginning of April had me craving comfort too. Dad's house is located just a few hours north of Toronto and about 4 hours from London, and although it has been a tough winter all across the province, they were hit especially hard with lots of snow and brutally cold temperatures. Not that a spicy dish Indian meal doesn't speak comfort to me, because it absolutely does and it's my specialty, but I do enjoy different types of cuisines, foods and preparations. Exploring keeps me on my toes in the kitchen.

I was quite pleased with this easy dish as were my dad and stepmom. I think it would make for a fine summer meal and it's quite portable if you happen to be taking food over to a friends or are attending a potluck. I kept the spicing minimal to allow the earthy flavor of the broccoli to come through along with the zesty fresh lemon juice. I do think it would work well with cauliflower too, with some dried herbs to enhance the flavor of the pasta and vegetable.

This dish can be served chilled or at room temperature much like a pasta salad, but I suggest when you first make it to serve it warm, especially if you are adding some crumbled goat cheese or fresh grated Parmesan cheese as a garnish. It can easily be reheated at a low temperature the next day too. I served it up with some rich sour cream and yogurt mini biscuits on the side for a filling and satisfying meal.

Lemony Pasta with Broccoli and Chickpeas

Recipe by Lisa Turner Published on April 9, 2014 Simple, nourishing and zesty warm broccoli, chickpea and pasta salad finished with a refreshing lemon tang — terrific served warm, at room temperature or cold as a meal or as a salad Print this recipe Ingredients: 1/2 cup dried chickpeas (1 1/2 cups cooked or 1 14 oz can) 1 lb (450 g) broccoli, florets and stems separated 1/3 cup sun-dried tomatoes 2 tablespoons olive oil or more as needed 2 cloves garlic, minced or crushed 1 jalapeño, seeded and finely chopped 1/4 to 1/2 teaspoon dried red pepper flakes 1/2 teaspoon paprika 1/4 teaspoon ground coriander 1/4 teaspoon ground cumin 3 cups fusilli or small rotini pasta juice from 1 lemon (3 tablespoons) sea salt to taste fresh cracked black pepper to taste crumbled goat cheese or fresh grated Parmesan for garnish (optional) Instructions: Rinse the chickpeas and soak in enough water to cover for 8 hours or overnight. Drain and rinse, then transfer to a medium saucepan and cover with fresh water. Bring to a boil, cover, and simmer until the beans are tender — about 1 to 1 1/2 hours. Drain and set aside. Meanwile, peel the broccoli stems and dice. Roughly separate the broccoli florets. Soak the sun-dried tomatoes in hot water for 20 to 30 minutes, then drain, chop, and set aside. Bring a large pot of water to a boil. Add the broccoli stems and boil for 5 minutes, until tender. Remove with a slotted spoon and transfer to a small bowl. Now add the florets to the water and boil for 3 to 4 minutes. Remove with a slotted spoon into a strainer and rinse with cold water. Cut the florets into bite-size pieces. In the same pot, add some salt and add the pasta to the boiling water. Cook according to package instructions until al dente. While the pasta is cooking, heat the olive oil in a large saucepan over medium-heat. When hot, add the garlic and jalapeño, and stir for a few minutes. Now add the red pepper flakes and ground spices, stir for 30 seconds, and then add the sun-dried tomatoes. Stir for another minute, then add the broccoli stems and florets and stir well to combine, making sure that the vegetables are coated with oil. Cook for another minute or two, then stir in the chickpeas and season with salt. When the pasta is done, add a ladle full of the cooking liquid to the broccoli and stir. Drain the pasta and stir into the broccoli mixture along with the lemon juice and some more olive oil to coat further if desired. Season warm or at room temperature with more salt and fresh cracked black pepper to taste. Garnish with crumbled goat cheese or fresh grated Parmesan cheese if desired. Refrigerate leftovers and serve at room temperature or cold as a salad. Makes 6 servings

Other vegetarian pasta dishes you may enjoy from Lisa's Kitchen:
Indian-Style Macaroni and Paneer Cheese with Spinach
Asparagus Pesto Lasagna with Mushrooms
Pasta and Goat Cheese Casserole with Black Olives

On the top of the reading stack: Taste of Tanzania by Miriam R. Kinunda

Audio Accompaniment: deep house

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Brussels Sprouts Lasagna

I don't eat pasta all that often, and lasagna in particular is usually reserved for rare occasions as it tends to be rather rich and particularly filling. However, I am always open to new ideas for a good vegetable lasagna and when I happened across this recipe for cheesy brussels sprouts lasagna, I was sold. It wasn't long before I got around to making it for my usual Saturday night get together with my husband and best friend Basil.

When I told Basil what I was bringing over for dinner, there was a pause on the other end of the line. Yes, the idea might sound strange at first, but when you really think about it, why wouldn't it work? Brussels sprouts are always nicely complemented by a rich mornay sauce, so why not pair them with some mushrooms, add some noodles, and bake it all up into a delicious casserole? Since I rarely fail to disappoint with my Saturday feasts, Basil was up to the experience. And an experience it was and one that I highly recommend trying even if you aren't the biggest fan of brussels sprouts.

Earthy brussels sprouts cooked with balsamic vinegar and sun-dried tomatoes come together with mushrooms in a rich cream sauce with three types of cheeses. I like to add a bit of heat to pretty much everything I make, so I included some jalapeños and a dash of cayenne. My verdict is that this is one of the most interesting and satisfying vegetarian lasagnas I have ever enjoyed.

Notes: If you can find Fontina cheese, you may want to consider substituting it for the provolone for a more intense flavor. I used fresh lasagna sheets because I prefer the flavor and texture, and the boiling-the-noodle step is eliminated from the cooking process. You may of course use a package of dried noodles and cook them until al dente instead. When spreading the grated cheese, keep in mind you will want some remaining for the top of the lasagna.

Brussels Sprouts Lasagna

Recipe by Lisa Turner Adapted from how sweet it is Cuisine: Italian Published on March 31, 2014 Rich and delicious lasagna filled with mushrooms, cheese and sliced balsamic brussel sprouts Print this recipe Vegetables: 1/3 cup sun-dried tomatoes 3 tablespoons olive oil 1 lb (450 g) brussels sprouts, stemmed and sliced 1 large shallot, finely chopped 2 jalapeños, seeded and finely chopped 2 tablespoons balsamic vinegar 1 large clove garlic, minced or crushed 12 oz (340 g) cremini mushrooms, sliced 12 oz (340 g) shitake mushrooms, sliced pinch of sea salt, or to taste fresh cracked black pepper Sauce: 2 tablespoons unsalted butter 2 tablespoons spelt or all-purpose flour 2 cups milk 3/4 cup yogurt 1/2 teaspoon mace or nutmeg 1/4 teaspoon cayenne pinch of sea salt, or to taste fresh cracked black pepper Lasagna: 6 large sheets of fresh lasagna 8 oz (225 g) provolone cheese, grated 1 cup ricotta cheese 1/2 cup Parmesan cheese, grated Instructions: Soak the sun-dried tomatoes in hot water for 20 to 30 minutes. Drain, chop, and set aside. Grease a 9 × 13 inch baking dish. Preheat an oven to 400°. In a large skillet, heat half of the olive oil over medium heat. When hot, add the shallot, brussels sprouts, sun-dried tomatoes and a bit of sea salt and fresh cracked black pepper. Stir for 5 minutes, then add the jalapeños and pour in the balsamic vinegar. Continue to stir for another minute. Remove from heat and set aside. Heat the remaining olive oil in large saucepan over medium-high heat. When hot, add the garlic and mushrooms to the pan and cook, stirring frequently, until the mushrooms begin to brown and just begin to release their juices. Add a bit of water to deglaze the pan and remove from heat. To make the sauce, heat the butter over medium heat in a medium saucepan. When hot, whisk in the flour for about 3 minutes. Gradually pour in the milk and yogurt, whisking continually, until thickened — about 8 minutes. Stir in the mace and cayenne and some more sea salt and pepper. Remove from heat. To assemble the lasagna, ladle about 1/2 cup of the sauce evenly into the prepared baking dish. Cover with two sheets of lasagna noodles. Now spread 1/3 of the brussels sprout mixture over the noodles, followed by 1/3 of the mushrooms and 1/3 of the grated provolone cheese. Spread 1/3 cup of the ricotta on top and then 1/3 of the sauce. Repeat two more times. Top the lasagna with any remaining sauce, remaining grated provolone cheese and the grated Parmesan cheese. Bake in the preheated oven for 30 to 35 minutes until bubbling and golden brown on top. Let the lasagna stand at room temperature for 15 to 20 minutes before cutting and serving. Serve with a nice crusty bread and a leafy green salad. Makes 8 to 10 servings

Other pasta dishes from Lisa's Vegetarian Kitchen you are sure to enjoy:
Indian-Style Macaroni and Paneer Cheese with Spinach
Vegetable and Spinach Lasagna
Roasted Vegetable Lasagna
Pasta with Goat Cheese and Mixed Mushrooms

On the top of the reading stack: Rawsome Vegan Baking: An Un-cookbook for Raw, Gluten-Free, Vegan, Beautiful and Sinfully Sweet Cookies, Cakes, Bars & Cupcakes

Audio Accompaniment: Vladislav Delay

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Roasted Vegetable Lasagna

Though I am not a vegan, many of my main meals are free of dairy. I do however have a weakness for cheese and from time to time I will indulge. I will also admit a weakness for lasagna on rare occasions — the occasion this time was a need to satisfy an urge after receiving a cookbook for possible review.

This delightfully cheesy Provençal roasted vegetable lasagna is adapted from Cooking Inspired by Estee Kafra. After leafing through a copy of her book, I was immediately seduced by the beautiful photos throughout. When I got to the lasagnas in the book, I was sold on the idea of a cheesy meal. Craving comfort food, I had a difficult time deciding which one I wanted to try first, but I went with this one because of the number of vegetables included and I happen to adore ricotta and goat cheese. The result was a very lush lasagna with complex and competing flavors.

Ms. Kafra's book is all about "bringing creativity and passion back into the kitchen". All of the recipes are kosher friendly, and selected from KosherScoop.com. There are many gluten-free recipes and ones for Passover too that are easily identified. Over 200 recipes are beautifully presented, complete with photos, most of which are taken by the author. You certainly don't have to be Jewish to enjoy this book. Alas, it is not vegetarian, but there are plenty of offerings for vegetarians and some that vegans could enjoy too. It is a refreshing creative journey illustrating the connection between the senses, friends and family, healthy living and special occasions to food. Certainly I was inspired to get creative in my own kitchen.

On the topic of Ms. Kafra's gorgeous book, my readers will have a chance to win a copy. The chapters are divided into categories of inspiration to keep you cooking all year round. Everything from starters, soups and sides, breads, mains and desserts and treats are covered.

And it's just in time for Passover too, although this particular recipe is not Passover friendly. My only complaint is the number of meat and seafood dishes, but then I'm a vegetarian, so that is not really a criticism of the book. Indeed, if I wasn't a vegetarian, I would want to try many of the offerings. Besides, I also enjoy transforming meat dishes into vegetarian ones.

To win, simply leave a comment on this post by the 19th of March. I would also appreciate it if you liked my page on facebook, but that is not necessary to enter for a chance to win. Please include an email address in your comment if you don't have a blog or an email associated with it so that I can contact you should you happen to be a random winner of a copy. The contest is open to Canadian and US residents.

Congratulations to Joanne of Joanne Eats Well With Others who is the winner of a copy of this beautiful cookbook.

As always, the opinions expressed here about this book are my own.

Notes: I made my own tomato sauce for this lasagna as I figured that if I was going to treat myself, the experience could only be enhanced with a homemade sauce. The original recipe called for the inclusion of 1/3 cup sun-dried tomatoes to be stirred into the roasted vegetables with the olives and capers. Instead, I made a Sun-Dried Tomato Sauce. This time, I changed my sauce a bit. I used a small shallot instead of a large onion, I added about 6 fresh mushrooms, adding them to the pan after sautéing the shallot, ginger and carrot, and omitted the chili flakes and used 1/2 teaspoon each of basil, thyme and oregano instead. I still included a jalapeño for a bit of heat.

Roasted Vegetable Lasagna

Recipe by Lisa Turner Adapted from Cooking Inspired Cuisine: Provençal Published on March 5, 2014 Lush, creamy and delicious lasagne with roasted zucchini, eggplant and fennel and topped with a rich zesty sun-dried tomato sauce Print this recipe Ingredients: 1 red onion, chopped 1 medium zucchini, sliced into 1/2-inch pieces and halved 1 medium eggplant, sliced into 1/2-inch piece and halved 1 fennel bulb, trimmed and diced 2 tablespoons olive oil 1 teaspoon dried rosemary fresh cracked black pepper to taste 1/2 cup Kalamata olives, pitted and halved 2 tablespoons capers 2 large eggs 1 2/3 cups ricotta cheese fresh ground black pepper to taste 6 cups tomato sauce 12 rice flour lasagna noodles or other lasagna noodles 1 1/3 cups crumbled soft goat cheese 1 1/2 cups shredded or grated mozzarella or fontina cheese Instructions: Preheat an oven to 425°. In a large bowl, gently toss together the onion, zucchini, eggplant, fennel, oil, rosemary and some fresh cracked black pepper to taste. Transfer to a 13 × 9 inch glass baking dish, taking care to spread the vegetables evenly. Roast the vegetables for 30 to 35 minutes until tender and golden brown, stirring them once part way through the cooking time. Transfer this mixture back to the bowl and gently stir in the olives and capers. Set aside and reduce the heat of the oven to 350°. While the vegetables are roasting, bring a large pot of salted water to a boil. Add the lasagna noodles and simmer for 6 to 8 minutes until al dente. Drain and rinse under cold water, and spread out on damp tea towels. If you want, use oven-ready noodles that don't need to be cooked prior to assembly. In a medium bowl, lightly beat the eggs and stir in the ricotta and some fresh cracked black pepper until well blended. Spread a ladle-full of sauce over the bottom of the same baking dish used to roast the vegetables. Top with 3 lasagna noodles. Evenly spread 1/3 of the vegetables over top, then 1/3 of the ricotta mixture, and then 1/3 of the crumbled goat cheese. Repeat beginning with the lasagna noodles, two more times. Finish with the remaining lasagna noodles and the remaining sauce. Sprinkle over the mozzarella or fontina cheese and cover loosely with foil. Bake in the 350° oven for 30 minutes. Remove the foil at this point and bake for another 30 minutes or until the lasagna is bubbling and the cheese is golden brown. Remove from heat and let the lasagna sit for at least 10 minutes before serving. Makes 8 servings

More lasagna recipes you are sure to enjoy from Lisa's Vegetarian Kitchen:
Mushroom and Spinach Lasagna
Asparagus Pesto Lasagna with Mushrooms
Ricotta Pesto and Mushroom Lasagna

On the top of the reading stack: Rawsome Vegan Baking: An Un-cookbook for Raw, Gluten-Free, Vegan, Beautiful and Sinfully Sweet Cookies, Cakes, Bars & Cupcakes by Emily von Euw

Audio Accompaniment: silence

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Pasta Please #10 - The Lasagne Roundup

It was a pleasure to host Pasta Please for Jacqueline this month. This is an ongoing event celebrating pasta with a different theme each time. I went with vegetarian lasagna this month because it's always a crowd pleaser and when I eat pasta, it's one of my favorite comforting ways to serve it up. Now it's time to have a look at the tempting submissions. Thanks to everyone who sent in their creative dish. Four of the submissions include squash, so I suppose it's also a lasagne roundup featuring squash.

First up is this Kid-Friendly Healthy Vegetarian Lasagna from Amy of Fit and Fabulous After 40. This dish is "just right" we are told and I have no doubt. It's also a good way to sneak in some vegetables that your kids might not ordinarily eat. Onion, courgette, carrots, basil, oregano, turmeric, soya mince and basil tomato sauce make up the vegetable base, and then comes together with a creamy béchamel sauce along with mozzarella. Lots of layers of goodness on this plate.

I'm up next with my signature Vegetarian Mushroom and Spinach Lasagna. I've perfected it over the years and it never fails to please. Homemade succulent mushroom and vegetable tomato sauce with carrots, celery, jalapenos, garlic and fresh herbs and a bit of spice nestle in with fresh noodles, lightly wilted spinach, creamy ricotta, parsley and fontina cheese; then the whole dish is topped with freshly grated Parmesan cheese. A balanced elegance and pure comfort is what you will experience when you try this, and happy diners too.

Caroline came up with a Butternut Squash and Sweet Potato Lasagna that certainly has me hungry as I imagine the layers of textures and flavors going on here. Sweet potato and butternut squash snuggle in with the noodles and a white sauce made up of Parmesan, ricotta, egg yolks, milk and nutmeg. The dish is then sprinkled with bread crumbs. I'm certainly intrigued by the idea of squash in a lasagna.

And on the subject of squash, our next submission from Shaheen of Allotment 2 Kitchen also features this mighty vegetable. Pull up a chair and consider serving this lovely Butternut Squash and Spinach Lasagna next time you want to feed a small crowd or have leftovers on hand, because leftover lasagna is fantastic. A rich bechamel sauce that includes cheddar cheese and herb and garlic tones, comes together with the noodles, squash, spinach, parsley and some additional cheese. I can almost taste it.

Yet more squash in this tempting Vegetarian Lasagna with Butternut Squash and Kale from Morgan of Peaches Please. This luscious pan of goodness won't fail to provide comfort on a cold autumn day. Squash is roasted with olive oil, nutmeg and seasoning, kale leaves are tossed with red wine vinegar, a buttery milk sauce with shallot, sage and tarragon is simmered up, ricotta is mixed with balsamic and then it all comes together with some sliced apples and Mozzarella. Such an intriguing flavor profile in this dish. Yes please.

Our final submission is from Claire of Chez Cayenne. Served up is this rich and comforting Greek Eggplant Lasagna and it's vegan too. Moussaka inspired, this creative dish includes a tomato sauce with onion, garlic, ground round, cinnamon, allspice, black pepper, and red pepper flakes and a béchamel sauce with almond milk, vegan Parmesan and nutmeg. The noodles get cozy with the sauces and slices of eggplant. I bet seconds were in demand. Serve with a crispy green salad and a glass of wine.

And that concludes the roundup. Jacqueline is hosting the event next month and the theme is going to be mushrooms, so I'm excited of course. Stay tuned for the announcement on Jac's blog.

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Vegetarian Mushroom and Spinach Lasagne

You're a vegetarian, guests are coming over for dinner, and you know that at least one of those diners is an avid carnivore — the fuss and fidgeting begins as you start in on a meal plan. I think most longtime vegetarians have come across that nagging question posed by meat enthusiasts: just what do you eat anyway? Visions of bland salads and blocks of tofu dance uncomfortably in the minds of the skeptical. Of course, a cook wants everyone to come to the table excited and leave it satisfied.

Bring in this lush vegetable and mushroom lasagne. One of the earliest one-dish meals that I perfected shortly after becoming a vegetarian, the staunchest meat lovers surely wouldn't throw away their forks in frustration — unless of course, they detest succulent mushrooms in a rich and zesty fresh tomato sauce and generous slices of cheese tucked into delectable sheets of pasta noodles. It's been a classic to serve up for a long time and I've perfected the dish over the years to make it even more tempting with additional layers of flavors.

Light and creamy ricotta pairs well with the more robust and earthy textures and flavors present in this dish resulting in a sumptuous meal with a balanced elegance.

I can attest that everyone I have served this lasagne to has never left the table with a grimace on their face and usually second helpings are in demand. Happy diners and a happy cook.

I served it up with classic Southern-style buttermilk biscuits.

Vegetarian Mushroom and Spinach Lasagne

Recipe by Lisa Turner Cuisine: Italian Published on October 8, 2013 Classic, rich and sumptuous lasagne with creamy ricotta cheese, spinach and a zesty homemade tomato mushroom sauce Print this recipe Sauce: 5 to 6 sun-dried tomatoes 1/2 oz (14 g) dried wild mushrooms 2 tablespoons olive oil 1 small onion, finely chopped 1 small carrot, diced 1 celery stalk, diced 1 clove garlic, minced or crushed 2 to 3 fresh chilies or jalapeños, seeded and finely chopped 1/2 teaspoon ground cumin 1/4 teaspoon cayenne 2 cups white or cremini mushrooms, chopped 6 medium tomatoes, finely chopped 5 1/2 oz (160 mL) can tomato paste 1/3 cup fresh basil (2 teaspoons dried) 2 tablespoons fresh oregano (2 teaspoons dried) 1 tablespoon fresh thyme (1 teaspoon dried) 1 1/2 teaspoons sea salt generous amount of fresh cracked black pepper Lasagne: 4 cups fresh spinach, coarsely chopped 9 to 10 sheets fresh or dry lasagne noodles 1 2/3 cup ricotta cheese 1/4 cup fresh parsley, chopped 1 egg, lightly beaten (optional) 9 oz (250 g) fontina or mozzarella cheese, sliced 1/2 cup fresh grated Parmesan cheese Instructions: Soak the sun-dried tomatoes and dried mushrooms in hot water for 20 to 30 minutes, then drain and chop. To prepare the sauce, heat the oil in a medium saucepan over medium heat. When hot, add the onion, carrot and celery and cook, stirring often, for 10 minutes or until the vegetables have softened. Toss in the garlic and chilies or jalapeños, and continue to stir for 2 minutes. Add the ground cumin and cayenne, stir a few times to coat the vegetables, and add the fresh and dried mushrooms to the pan. Cook, stirring often, for a few minutes. Now add the fresh and sun-dried tomatoes, tomato paste, basil, oregano, thyme, salt and black pepper. Simmer the sauce, stirring occasionally, until thickened — about 10 minutes. Meanwhile, lightly grease a 9 × 13 inch glass baking dish. Set aside. Begin preparing the lasagne by boiling the spinach in water for just a few minutes until wilted. Drain thoroughly, squeezing out the excess water. If using dried lasagna, cook until al dente according to package instructions in a large pot of salted water. Drain and rinse under cold water and set aside. (If using fresh pasta, there is no need to pre-cook.) In a medium bowl, mix together the ricotta, parsley and egg if using. To assemble the lasagne, spread about 2/3 cup of the sauce over the prepared baking dish. Arrange half of the noodles over the sauce, and then spread half of the ricotta mixture over the noodles. Follow this with half of the spinach, half of the remaining tomato sauce, and then half of the sliced fontina or mozzarella cheese. Repeat from the noodle layer. Sprinkle the top with the Parmesan cheese. Bake in a preheated 350° oven for 30 to 40 minutes until thickened and nicely browned on top. Remove from the oven and let cool for 5 to 10 minutes before serving. Makes 6 to 8 servings

If you enjoy this dish, surely you won't want to miss out on these other pasta delights:
Ricotta Pesto & Mushroom Lasagne
Penne with Ricotta, Parmesan and Tomatoes
Vegetarian Mushroom Bourguignon
Linguine with Pea-Basil Pesto and Mushrooms

On the top of the reading stack: sorting through piles

Audio Accompaniment: Marsen Jules

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