A very good friend of mine came over tonight for dinner. As he is Italian I made a nice, hearty lasagna with a side of Caesar salad.
Homemade Tomato Sauce
- 6 plum tomatoes quartered
- Olive oil
- Field garlic, thoroughly rinsed and minced (this is my special ingredient, I foraged it in Central Park. I’ll post a separate blog about my foraging experience with Wildman Steve Brill).
- Kosher salt to taste
In a deep heavy pan, heat about a tablespoon of olive oil to medium heat. Once the oil starts to smoke, toss in the field garlic and cook until fragrant. Add the plum tomatoes, making sure they are spread evenly. Add kosher salt to taste and cook for ten minutes, until the tomatoes are just caramelized. Puree the tomatoes in a food processor and set aside.
- 12 oz veggie protein crumbles
- 2 plum tomatoes, diced
- 1 green zucchini, finely chopped
- 1 yellow zucchini, finely chopped
- 32 oz low fat ricotta cheese
- Field garlic, minced
- 2 cloves garlic, minced
- Olive oil
- 1 lb lasagna sheets, cooked according to directions on package
- 8 oz low fat shredded mozzarella
In a pan, heat a tablespoon of olive oil over medium heat. Add field garlic and cook until fragrant. Add the green and yellow zucchini and sauté until tender, about ten minutes. In a large bowl, combine the zucchini and the ricotta cheese. Set aside.
In a large pan, heat another tablespoon of olive oil over medium heat. Add the garlic and cook for two minutes then add plum tomatoes. Let the garlic and tomatoes for another two minutes before adding the veggie protein crumbles. Cook until the tomatoes are caramelized then set aside.
Heat the oven to 350 degrees.
Drizzle some olive oil on the bottom of a 9 X 13 glass baking dish and two tablespoons of the tomato sauce; spread evenly. Layer three sheets of lasagna noodles on the bottom. Spread the ricotta and zucchini mixture evenly over the lasagna noodles. Top the cheese layer with another three sheets of lasagna noodles. Spread the veggie protein crumbles and tomato mixture over the previous pasta layer. Ladle most of your homemade tomato sauce over this layer, reserving about half a cup for the final top layer. Top with three final sheets of lasagna noodles and coat with the reserved tomato sauce. Sprinkle the shredded mozzarella until the noodles are completely covered. Bake in the oven for thirty minutes.