Layering in Lititz
How to: Cook Fresh Lasagna Recipes All Summer Long
“Learn how to cook, try new recipes, learn from your mistakes, be fearless and above all, have fun.” Julia Child’s infamous quote not only paints the walls of Zest! cooking school in Lititz, but is the motto with which it operates. Owner of Zest!, Sharon Landis created the school to feed her passion for teaching others how to cook. “I found that I loved helping others become confident in the kitchen. Zest! was an outpouring of that passion. We strive to help people enjoy their culinary adventures,” Landis told FLL.
It’s never too late to become an at-home chef. It’s time to throw away the fear, toss on the apron, and experiment with lasagna. Landis shared her love of this classic dish. “When friends and neighbors jump in to provide meals to folks who have a new baby, a death in the family, surgery, or other life changing event, it is often lasagna. Lasagna is a labor of love.”
Show a little love to your kitchen and try one of Landis’s fresh takes on this homemade delight.
Zucchini Lasagna
For the tomato sauce:
2 Tbsp olive oil
1 onion, finely chopped
1 large garlic clove minced
1 lb ground chuck
1 Tbsp tomato paste
1 cup dry red wine
2 14oz cans fire-roasted diced tomatoes
1 tsp dried oregano
¼ cup fresh basil, chopped
Salt & pepper to taste
For the cheese filling:
1 lb ricotta cheese
1 cup grated pecorino romano cheese
1 egg
For the vegetables:
2-3 medium sized zucchinis
2 tsp salt
2 Tbsp olive oil
1 lb baby bella mushrooms, sliced
2 cloves garlic, minced
1 bunch spinach (about 4 cups, chopped)
2 Tbsp flour (can be gluten free flour)
1 lb shredded mozzarella, 4 cups (Landis suggests using fresh mozzarella and shred it yourself)
10-12 fresh basil leaves
Preheat the oven to 350 degrees.
Slice off the ends of the zucchinis. Then slice the zucchinis lengthwise to between 1/8 to 1/4 inch thick using a mandolin or veggie sheet slicer. Layer between paper towels and sprinkle with 2 tsp salt. This will draw out most of the water. After about 20-30 minutes, put the zucchinis directly on a hot grill. This will draw out the rest of the water. Grill for about 2 minutes per side.
In a large skillet, sauté the onions in olive oil for about 5-10 minutes. Add the garlic and sauté another minute or so. Add the ground beef and cook until no pink remains. Add the tomato paste and sauté another 3-5 minutes. Add the red wine and cook until most of the liquid evaporates. Stir in the two cans of fire roasted tomatoes, oregano and basil. Simmer for about 20-30 minutes. Set aside.
Combine the ricotta, pecorino romano cheese and egg and set aside.
In a large skillet, heat 2 Tbsp olive oil and sauté the mushrooms until soft. Add the spinach and garlic. When the spinach is cooked, remove from heat and drain any juices. Add 2 Tbsp flour to the mixture and mix well to incorporate. Set aside.
Oil a 9x13 inch lasagna dish and spread about one third of sauce on the bottom. Add a layer of the grilled zucchini to cover the tomato sauce. Add the cheese mixture and spread evenly. Then another layer of zucchini, a second round of tomato sauce, followed by the mushroom/spinach mixture spread evenly. Add a layer of 2 cups mozzarella cheese. Add a last layer of zucchini slices followed by the third and last round of tomato sauce. Place the fresh basil leaves on top of the sauce and sprinkle with the rest of the shredded mozzarella.
Bake in a 350 degree oven for 40 minutes until the cheese is melted. Broil for the last 2 minutes if you like your cheese lightly browned. Allow to sit and cool for 15 minutes before serving.
Greek Lasagna
2 T olive oil, divided
1 medium onion, thinly sliced
1 pound ground lamb or turkey
1 T Tomato Powder or tomato paste
½ cup pitted Kalamata olives, coarsely chopped
2 T Greek Seasoning
1 cup good quality feta cheese
1 ½ cup shredded mozzarella cheese, divided
9 sheets phyllo (defrost if frozen)
Heat oven to 375 degrees. Brush or spray a 9x9 square baking pan with olive oil.
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add onions and sauté until softened. Add the ground lamb and cook until meat is cooked through. Add the tomato powder, olives, Greek Seasoning and ¼ cup water. Cook for another 5 minutes until water has evaporated.
Combine the feta and half of the mozzarella in a separate bowl. Set aside.
Lay phyllo out on a work surface and cut to fit the 9x9 square pan. Use the small pieces to add to the layers in the lasagna.
Layer 3 pieces of phyllo in the bottom of the pan, brushing each piece with olive oil before layering the next piece. Spoon half of the meat mixture on top of the phyllo. Sprinkle half the cheese mixture on top of the meat. Repeat with another 3 pieces of phyllo, brushing each piece with olive oil, then the meat mixture, and cheese. Top with 3 layers of phyllo, each layer brushed with olive oil. Tuck loose sides down into the lasagna to keep them from burning. Sprinkle with the remaining mozzarella cheese.
Bake in the 375 degree oven for 25-30 minutes.
By Allison Rohland
