One of my favorite dishes to order in an Italian restaurant is lasagna. However, unless the pasta is homemade, the texture is often thick and chewy. The very best lasagna I ever tasted was in Padua, Italy, when we visited there a few years ago. The filling was meaty but very light, and the pasta was smooth and velvety. We learned that the pasta was made fresh that day. It was absolutely fabulous and I still remember it vividly.

I’m sorry to say that while I can’t exactly duplicate that rich and wonderful flavor, I came close when I made some with my homemade pasta and ricotta. The pasta was a challenge until I found a great recipe. Now one of my favorite cooking utensils is the pasta attachment to my mixer. If you love to cook, and also love pasta dishes, I’d say purchasing one would be a wise investment.

I’ve made the pasta several times now, and it is always light and silky. I will share that recipe with you in a future article, but now I will concentrate on the lasagna. You can add meat, or just use all fresh vegetables and some good quality cheeses.

Also very important is the type of cheese you use. A packaged pre-grated or shredded product will lack the fresh moist flavor of a cheese you freshly grate (Parmigiano) or shred (mozzarella). The difference between freshly made ricotta and the stuff you find in those little plastic tubs is also remarkable. You really need to try it to taste the difference. Soon, I’ll also share the easiest ricotta recipe I have found for this low-fat creamy delight.

The only packaged product I’m using today is the sauce. Later in the summer when tomatoes are plentiful and lower-priced, I’ll be making my fresh marinara again. Being a conservative cook, I try to keep my recipes economical! Some of the jarred stuff does make a pretty good substitute, and I like Classico.

I have listed both fresh and prepared ingredients. You can choose the ones that fit best into your busy schedule.

Vegetable and Fresh Ricotta Lasagna

6 strips homemade lasagna noodles (cut 4” x 8”)

6 strips Barilla “no boiling required” lasagna noodles

1 fresh Italian zucchini squash, cut into ¼” round slices

½ C chopped onion (any kind)

1 ¼ cup fresh spinach, chopped small

1 10oz. package frozen chopped spinach, thawed and drained

½ C fresh mushrooms (any kind), sliced

1 4oz. can sliced mushrooms, drained

2 T fresh minced parsley

1 cup fresh ricotta

1 8oz carton low-fat cottage cheese

2 eggs slightly beaten

½ C egg substitute

3-1/2 C fresh marinara sauce

1 26oz. bottle Classico marinara sauce

2 C freshl mozzarella cheese, shredded

1 C freshly grated Parmigiano cheese

1 pound ground lean sirloin (optional)

If you’re in a family of meat lovers, you can substitute ground veal, pork, turkey, chicken or sausage for the beef. Brown the meat in a skillet first and drain off any fat. This will keep the dish “lean” and reduce the calories.

Combine the spinach with the mushrooms, beaten eggs, ricotta, half of the Parmigiano and meat (if used).

In a 9 or 10-inch square baking dish, begin by spreading a couple of tablespoons of the sauce over the bottom of the casserole dish. Then put down 2 strips of noodles to cover the bottom of the dish. This makes a good “foundation” for the other ingredients. Put the zucchini slices down, top with more sauce, the chopped onions and some mozzarella.

Add 2 more strips of noodles, the spinach mixture, and the remaining Parmigiano. Add the last 2 strips of noodle, the rest of the sauce, sprinkle the parsley and remaining mozzarella over the top.

Cover the dish with loose fitting foil (so it doesn’t stick to the top cheese layer) but secure the edges. If you’re using a dish with a glass lid, that’s even better.

Bake covered at 350° for 1 hour. Remove the foil or lid and continue baking for an additional 10 minutes to melt the top cheese layer.

After removing it from the oven, let it stand about 15 minutes. This allows it to steam-off a little so it’s easier to cut into serving slices. It’s time to eat!

If you want to freeze what’s leftover, cut into individual portions and store in plastic storage containers. When you want to enjoy fresh lasagna again, defrost and microwave a few minutes on a medium power. It still tastes freshly made.

Enjoy!