What is Fresh Fare Friday? By the end of the week, I’m usually craving something light, a little on the healthier side, and easy to prepare. I’ll try to pick out my favorite recipes, featuring fewer ingredients, fresh from the market. Not strictly vegetarian, but leaning that way.
Oh, and enjoy!
- Fresh pasta sheets, cut into eight 5” squares (note: you can use store-bought lasagna, cooked, cooled slightly, and cut into 5” lengths)
- 2 T olive oil
- 2 garlic cloves, minced
- 1/2 medium onion, chopped
- 1 small zucchini, sliced thin
- 1 small yellow squash (or more zucchini), sliced thin
- 2 cup fresh whole-milk ricotta
- 3 tablespoons chopped, summer savory (or oregano)
- 2 tablespoons chopped, basil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tomato, sliced thin
Bring a large pot of salted water to a boil. Cook pasta sheets, two at the time (to prevent sticking), 3-5 minutes until al dente. Transfer, with tongs, to a plate.
In a sauté pan, add oil over medium-high heat. Stir in garlic and onions, and cook 5-7 minutes until golden brown, stirring frequently to prevent them from burning. Transfer garlic and onion to a medium bowl, and set aside. In the same sauté pan, add zucchini and summer squash, and cook 6-8 minutes, stirring, until translucent.
Add ricotta, summer savory, basil, salt and pepper to the bowl with garlic and onion. Stir well and season to taste.
To assemble, place one pasta sheet on a plate. Spread with ricotta-herb mixture. Top with zucchini, summer squash and tomato slices. Finish with an additional pasta sheet, if desired. Season to taste with additional herbs, salt and pepper. Repeat to make a total of four lasagnas.