recipes
growing up, my dad was the primary cook in the family. his dishes could entice even a moody 14 year old to spend 30 minutes with their family at the dinner table. this page is a collection of recipes i’ve learned from him, with a few from my mom, more as a way for me to keep track than anything. hopefully you’ll find have some use for them too!
green lasagna#
i’ve realized in the last year that tomatoes give me a stomach ache, so this recipe is an attempt to enjoy the layer-y goodness of the dish without the tummy ache that usually follows. i made this for my grandma, and she really enjoyed it, so this is definitely something you can make to impress.
click for recipe
* slice zuchinnis thin. olive oil, salt, pepper. bake for ~20 minutes (or until moisture is mostly gone) in oven with olive oil, salt, pepper, flipping halfways through. * cook spinach (i just parboiled mine) * remove sausage casing of two italian sausages (mild or spicy or vegan, whatever you prefer) and break up in a pan. when no longer pink, add diced mushrooms (however many you want) * make a bechamel * assemble: this is what i did, but it’s really flexible. i personally prefer using the lasagna sheets you don’t have to preboil bc preboiling sounds like an insane think to be doing for what is supposed to be a not that complicated recipe. anyways, the layers. so: pasta, bechamel, pesto (good quality goes a long way), half of zuchinnis; pasta, bechamel, pesto, spinach; pasta, bechamel, sausage and mushroom mixture, good quality spinach; pasta, bechamel, pesto, spinach; pasta, bechamel, pesto, zuchinni; pasta, bechamel, pesto, mozz. also make sure to douse each layer in sprintz cheese (basically swiss parmesan) * bake 25 minutes. let rest for 10. enjoy!red lasagna#
despite how good my green lasagna is, there’s just something about the classic dish, so i’ve included my recipe for that here too.