Today I am participating in a “Virtual Potluck”. It is exactly as the name describes…a group of food loving bloggers come together and offer/share comforting recipes for someone…and usually it’s a surprise!
This fun potluck is for the beautiful Christy Jordan from Southern Plate who has just recently been in a horse-riding accident, leaving her with 2 broken legs! However that hasn’t stopped her from continuing with her passion and love of cooking! She is still up and atom and cooking up a storm with the best positive energy and attitude! You can read about her story here! And also…quick shout out and thank you to Robin of Simply Southern Baking for organizing this awesome potluck!
I have just been recently following her site after hearing about it and her story from Robin Williams of Simply Southern Baking and am instantly in LOVE with all her “Southern cuisine”! I’m talkin’ about apple pies and chicken fried steak..Oh man..you don’t get that Southern comfort food here in Cali!
But I do know comfort food…and mine is Italian! There is nothing better than a pasta with red sauce and cheese. And then when you bake it all together and allow that soft ricotta to slowly melt..oh my…that is heaven right there!This is definitely my “go-to” dish for a large crowd or a week of leftovers..and it’s perfect for freezing! Just wrap in plastic wrap and place in Tupperware and it’s always ready to bake when you’re ready. So for Christy’s get-well potluck, I couldn’t think of anything more comforting than zucchini and spinach lasagna!
What is your ultimate comfort food?
Spinach and Zucchini Lasagna
- 1/2 onion chopped
- 3 cloves of garlic chopped
- 1 tsp red pepper
- 1 Tb dried oregano
- 1 cup Red wine
- 32 oz can crushed tomatoes (I always use San Marzano
- Salt and pepper to taste
- 1 Tb tomato paste
- Olive oil
- 15 oz fresh ricotta
- 1 egg
- 1/4 c fresh oregano and basil chopped and mixed together
- 3 cups spinach cooked
- 2 lbs zucchini about 2-3, sliced thinly
- 2 cups mozzarella cheese shredded
- Olive oil
- Freshly grated Parmesan cheese
- 1 lb lasagna sheets cooked according to package directions
- First make the sauce. (You can make this ahead of time and it’s easy to freeze). In a large pot, saute onion in olive oil until translucent, about 5-8 minutes. Add garlic, dried oregano and red pepper and saute until garlic begins to caramelize.
- Add red wine and on medium heat, allow the wine to reduce until it gets a little thicker. Add tomato paste and stir in.
- Stir in the crushed tomatoes and season with salt and pepper. Bring to a gentle simmer and allow to cook for about 20-30 minutes. Taste for seasoning.
- In a separate bowl, add the ricotta, egg, a few grates of fresh Parmigiana and herbs and season with salt and pepper. Set aside.
- In a separate skillet, cook the zucchini (you can grill or bake if you’d like) until tender. Set aside.
- Now it’s time to layer your lasagna. In a large baking dish, first ladle about a cup of sauce on the bottom of the dish. Then add pasta sheets, then dollops of ricotta mixture evenly on top of the pasta, a handful of mozzorella cheese, then a few slices of zucchini and spinach. Repeat until all your layers are done.
- I like to finish my lasagna with tomato sauce on top and then mozzarella cheese and fresh herbs.
- Cover lasagna with foil and bake at 350 degrees F for 40 minutes. Then remove foil and bake for another 15 minutes so the cheese melts.
- When done, allow to cool for at least 20 minutes and top with fresh Parmigiano cheese.
And check out what everyone else made for the Potluck too!
Banana Pudding from Veronica of My Catholic Kitchen
Caramel Pound Cake from Stacey of Southern Bite
Chicken Salad from Elizabeth of Food Ramblings
Easy Slow Cooker Pork Chops and Hash Browns from Kristin of Dizzy Busy and Hungry
Herbed Cream Pasta with Bacon from Brandy of Farmer’s Wife Rambles
Mint Chocolate Espresso Pudding from Wanda of My Sweet Zepol
Pepperoni Bread from Karen at In The Kitchen With KP
Potluck Party Crockpot Macaroni and Cheese from Raquel of Organized Island
Roasted Fig and Ricotta Crositini from Susan of The Girl In The Little Red Kitchen
Sausage and Kale Casserole from Pam of Blueberries and Blessings
Spinach and Zucchini Lasagna from Samantha of The Little Ferraro Kitchen
Tomato and Boursin Tartlets from Liz of That Skinny Chick Can Bake