Stove-top Lasagna

Not having an oven makes it hard to enjoy some favorite comfort foods. Well, I have found a way to make one of ours without an oven. It is a hit every-time I make it. There never seems to be enough to go around. Here it is. Let me know what you think.

Stove-top Lasagna

Ingredients

• 1/4 cup olive oil
• 4 garlic cloves, thinly sliced
• 2 1/2 pounds ripe plum tomatoes, diced
• 4 tablespoons each chopped fresh basil and parsley, plus more for garnish
• freshly ground pepper 
• pinch of cayenne pepper
• 1 cup ricotta cheese
• 2 tablespoons freshly grated Parmesan cheese, plus more for garnish
• 8 sheets no-bake lasagna noodles, broken into small sections
• 1 large carrot, peeled and cut into ribbons
• 1 medium zucchini, peeled and cut into ribbons
• 3 1/2 cups fresh baby spinach, chopped
• 1/4 pound mozzarella cheese, thinly sliced

Directions

      Heat the 1/4 cup olive oil in a large dutch oven over medium-high heat. Add the garlic; cook until golden. Add the tomatoes, carrots, zucchini, spinach, 1 tablespoon each of the herbs, and pepper to taste; cook until saucy. Transfer to a blender and puree. Return the sauce to the skillet and reduce the heat to low.

     Meanwhile, mix the ricotta, Parmesan, mozzarella, the remaining 3 tablespoons each of herbs, and cayenne pepper to taste in a bowl. 

     Place broken lasagna noodles over the sauce in the skillet. Push noodles down into sauce adding water to cover completely if necessary. Cover and cook on medium-low heat until noodles are just under done. Top with the ricotta mixture in spoonfuls. Cover and simmer until the lasagna is cooked done and the cheese melts

     Let rest for a few minutes before serving. Scoop into bowls with large deep spoon. Garnish with more Parmesan and fresh herbs.

Spaghetti Bolognese

Okay, so I figure it is about time to post a recipe. This is one of my favorite things to cook. I have adapted my grandmother's recipe. Her recipe came from my family from Italy and I have just added a couple of things to adapt to my taste. The yield is about 8 servings.

Ingredients:

• 1 tablespoon olive oil
• 4 ounces bacon or pancetta, diced
• 1 1/2 cups chopped yellow onions (about 1 medium)
• 1 cup shredded carrots (about 1 medium carrot)
• 1 cup diced celery (about 1 stalk)
• 1 cup diced sweet pepper ( I like yellow ones for color)
• 2 tablespoons minced garlic
• 1/2 teaspoon ground black pepper
• 2 bay leaves
• 1/2 teaspoon dried thyme
• 1/4 teaspoon dried oregano
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 pound ground beef or ground veal
• 1/2 pound pork sausage, removed from the casings, or ground pork, or substitute for any neutrally flavored leftover meat in the frig (chicken works good)
• 4 tablespoons tomato paste
• 1 cup red wine
• 2 (14 1/2-ounce) cans crushed tomatoes and their juice
• 1 (14 1/2-ounce) can tomato sauce
• 1 cup beef or chicken stock or broth
• 2 teaspoons light brown sugar
• 1/4 cup heavy cream
• 2 tablespoons unsalted butter
• 3 tablespoons chopped fresh parsley leaves
• 1 1/2 pounds spaghetti
• 1 cup each freshly grated Parmesan, and Mozzarella

Directions:

     In a large pot, heat the oil over medium-high heat. Add the bacon and cook, stirring, until browned but not crisp and the fat is rendered, approximately 4 to 6 minutes. Add the onions, carrots, celery, peppers and cook, stirring, until soft, 4 to 5 minutes. Add the garlic, pepper, bay leaves, thyme, oregano, cinnamon, and nutmeg and cook, stirring, for 30 seconds. Add the beef and sausages or other meat and cook, stirring, until no longer pink, about 5 minutes. Add the tomato paste and cook, stirring, for 1 to 2 minutes. Add the wine and cook, stirring, to deglaze the pan and remove any browned bits sticking to the bottom of the pan, and until half of the liquid is evaporated, about 2 minutes.

   
     Add the remainder of the tomatoes and their juices, the tomato sauce, broth, and sugar and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, to keep the sauce from sticking to the bottom of the pan, until the sauce is thickened and flavors have melded together, about 2 hours. Add the cream, butter, and parsley, stir well, and simmer for 2 minutes. Discard the bay leaves and adjust the seasoning, to taste. Remove from the heat and cover to keep warm until ready to serve.

     Meanwhile, bring a large pot of water with a couple teaspoons of olive oil added to a boil. Add the pasta and return the water to a low boil. Cook, stirring occasionally to prevent the noodles from sticking, until done, 10 to 12 minutes. Drain in a colander.

     Add the pasta to the sauce, tossing to coat. Add 1/2 cup of the each cheese and toss to blend. Divide among pasta bowls and serve with the cheese passed around.


For making meatballs to add instead of meat in the sauce I will add a variation later.