Lasagna

Lasagna, coca-cola and pig tails. These were three of my favorite things as a little one. Luckily for this little Italian girl, Easter time meant all three of these things– and a bunny head-shaped pink cake with jelly bean eyes (as seen in the distance of this picture). I often winced at a baked noodle dish, kid-fixating on the top layer of noodle hardening with the heat. But unlike my mom’s “tuna noodle”, what was lying beneath the lasagna’s armor was well worth it. With a whole batch of cashew-tofu ricotta leftover from my omelets a few days back, I bought the bright blue box to layer up my leftovers. Lasagna it would be… and in July.

First, a layer of sauce. I used the remainder of my jar of Paesana sauce. This is the best jar sauce! I can drink it with a straw.Spinach sauteed with garlic. Simple perfection.
Leftover roasted tomatoes on top the first layer of ricotta.
The spinach stretched like drum skin, silky and strong.
Uh-oh, running low on layerings, I have to make a shallow lasagna.
And viola! A simple lasagna that isn’t too heavy and filled with deliciousness. Finisci di mangiare!