After nearly four years of creating and bringing you recipes from my kitchen and others, I start to get a bit forgetful. This crowd-pleasing recipe I make at least once a year for either a big dinner party or potluck and I can’t believe I’ve never written about it! I thought I had, but I searched high and low, and I couldn’t find it, so if this is a repeat, apologies in advance!
Like I said, this is a great crowd pleaser; a piece of nice, warm lasagna with a glass of wine will certainly fill you up on a cold winter’s night. (See above photo!) This is so simple and relatively inexpensive, canned sauce that you doctor up yourself, plus you don’t have to cook the noodles; the only time-consuming part is putting it together. I sometimes use artichoke hearts soaked in oil and spices for added flavor. The olives and mushrooms give a meaty flavor and texture, so (hopefully!) the carnivores will be happy. And leftovers, if there are any, are especially delicious! This freezes well, so you can always make up a pan on the weekend, divide into dinner-sized portions, freeze, and take out a package on those nights you don’t feel like cooking.
As an aside, I believe the name of the lasagna comes from Jerry Garcia, because it’s suggested you light some candles, open a bottle of organic wine, and listen to the Grateful Dead!
In a saucepan over low heat, mix:
4 cups of marinara sauce
2 cups fresh mushrooms, sliced
1 cup black olives, sliced
3 cloves of garlic, crushed
1 cup of water
2 zucchini, sliced
1 cup artichoke hearts, diced
1 box, or 12-15 lasagne noodles, uncooked
1 ½ cups mozzarella or jack, grated
1 ½ cups colby or cheddar, grated
2 cups cottage cheese
Layer noodles in a lightly oiled 9 x 13 pan, then sauce, then cheeses, etc. Top with grated cheese and bake covered. Bake at 375 for 1 hour. Let sit for 5-10 minutes before serving.
MVK’s Endorsement of the Week: Julia Child’s Kitchen
When my good friend, Dawn (hi Dawn!), visited her daughter in Washington, D.C. for Parents’ Weekend this fall, she sent me this photo of Julia Child’s kitchen, that is replicated at the Smithsonian Museum and is one of their most popular exhibits.
“America’s Test Kitchen Radio” podcast recently had an interview with a curator from the museum who talked about what it took to move Child’s kitchen from Cambridge, Massachusetts, to Washington. It is an exact replication, and it was interesting to hear what went into the actual move; thousands of pieces encompass the space. I also learned what Child thought about the project; she was retiring to California and was selling her home, which is why her kitchen was “available” for the museum.
As a home cook, I’ve always yearned for that top-of-the-line kitchen, with lots of space to work. But Child’s was homey, with small counters and a kitchen table in the middle of the room. where people could gather round to talk while she cooked. It’s sort of like my kitchen, which always seems to be the hub of the house; whenever guests come over, we tend to congregate at the kitchen table instead of the living room. So if a small kitchen was good enough for Julia, it’s definitely good enough for me! You can hear the interview here.