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Veggie

Pasta Primavera

one and a half slices past primavera girlypop recipe spring cherry blossoms washington dc
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Quick Pasta Primavera

one and a half slices past primavera girlypop recipe spring cherry blossoms washington dc

hot take girl dinner is getting a springtime refresh. The OG girl dinner is giving summer and this, well, this is for cherry blossoms in full bloom 🌸use whatever veg you have. peas, carrots, and asparagus are on rotation at Valley house atm. don’t skip the lemon and parm | happy springtime!

what you need

1 1/2-2 cups of veggies of choice, diced small

*I like carrots, frozen peas, and asparagus

1/2 shallot or 1/4 yellow onion, minced

2 cloves garlic, minced

1 tablespoon lemon zest

1 1/2 cups pasta of choice (I’ve been on this huge radiatore kick that has dominated girl dinner)

1 cup parmesan cheese (shredded finely)

2 tablespoons salted butter 

2 tablespoons olive oil

(optional) 1/2 cup cherry tomatoes, halved

(optional) splash of half and half or heavy cream

how to make it

Method: stovetop

Set the pasta to boil according to package instructions. Don’t forget to reserve a couple splashes of pasta water!

When the pasta is al dente: in a large saucepan, heat the olive oil over medium heat. Add the shallot/onion and cook for 1 minute until it softens. Add the vegetables and sauté 2 minutes more until starting to soften. Sprinkle the garlic, lemon zest, and cherry tomatoes on top and give everything a nice stir.

Push the vegetables to the edge of the saucepan and add a couple splashes of pasta water to the pan. Stir this together with the butter to create a silky sauce in the middle of the pan. Then transfer the drained al dente pasta to the saucepan. Stir everything together.

As the pasta simmers, add the parmesan cheese to the top and the half and half, if using. Stir together until combined. Once this comes together, but before the veggies are overcooked, plate and top with additional parmesan cheese. Enjoy warm and steaming.
pasta
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Tuscan Chicken Soup

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Tuscan Chicken Soup

Man, the soups are slaying this fall. This one is in the same category as the Zinger Chicken Soup, which is zestier, and Viking Lentil Stew, which is heartier. This one, above all, is warm. Just warm. Super freaking cozy while maintaining a light level of flavor profile intrigue. It’s a curious little sweater of a soup for fall and winter evenings that takes exactly 1 hour to get on your table.

⛄🔥❄️

what you need

1 quart (36 fl oz) chicken broth + 1 cup water

~3 small white or red potatoes, skinned and diced tiny

~3-4 carrots, skinned and diced tiny

2-3 cups swiss chard, washed and chopped coursely (without the stems removed)

1 tablespoon salted butter

1 tablespoon dried oregano

1 tablespoon dried thyme

1 tablespoon crushed red pepper flakes

1 yellow onion, diced tiny

3-4 cloves of garlic, minced

1 lb fresh white meat chicken

1 can (8 oz) cannellini beans (or other white bean of choice)

zest from 1 full lemon

1 parmesan cheese rind

freshly grated parmesan cheese for serving

2 tablespoons olive oil per bowl for serving

how to make it

Method: stovetop

Utensil: Dutch oven or large cooking pot

Melt butter over medium heat in pot. Add diced onion, sauté for 2 minutes, then add minced garlic and sauté for 1 minute more. Add the thyme, oregano, and crushed red pepper, and give it a good stir.

Place the parmesan rind, chicken broth, water, and whole pieces of chicken in the pot with a generous amount of salt. Bring to a boil and simmer with the pot covered for ~30 minutes. Remove the chicken from the pot to a cutting board and shred it with a fork. Then return it to the pot. Also remove the parmesan rind from the pot and throw it away.

Add the potatoes, carrots, and beans to the pot and simmer, covered, for an additional 2o minutes. At this point, kill the heat and add the lemon zest and swiss chard, stirring a bit, then covering the pot (without heat) for 5 more minutes.  

Note: at this point, you can add a splash of heavy cream of half & half if you want the soup truly creamy, but I find that the starch from the potatoes and the beans has thickened it to my particular liking. 

Ladle the soup into bowls and drizzle with 2 tablespoons of really good olive oil per bowl (you should be able to see plenty of the little oil beads in the soup). Grate some fresh parmesan cheese on top and enjoy immediately.

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Zinger Chicken Soup

one and a half slices chicken soup recipe easy thai spicy local
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Zinger Chicken Soup

one and a half slices chicken soup recipe easy thai spicy local

The origin of this soup is… Fridge Soup. Fridge Soup is soup I make at least once a week, sometimes at the end of a week, when the fridge is almost empty but the freezer is stocked with chicken broth because I bake so many chickens. Fridge Soup involves chicken stock and whatever happens to be in the fridge (and pantry). It is flexible. It is hearty. It is warming, calming, homey, and very, very low maintenance. At minimum, you need something like dried herbs, onions, carrots, garlic, a rice or a noodle, maybe some chicken or perhaps just some really nice beans. This particular Fridge Soup, though, came out really, really well. So well that the entire household agreed it deserved its own post. So here is it. I dub thee Zinger Chicken Soup, mostly because it blends thai flavors with Italian inspo super well in this spicy, zesty, fresh yet hearty soup like nothing I’ve ever quite tasted. If you want that specific experience, recreate the recipe precisely. If you just want to go the way of Fridge Soup, vibe on, my friend… vibe on.

what you need

1 lb chicken (a breast is fine)

1-2 cups cooked brown rice or wild rice, or 1-2 cups cooked pasta noodles of choice 

1 cup beans (like a great northern bean, a pinto bean, or a kidney bean – a can is fine, but if fresh, soak overnight)

1 cup finely chopped vegetables in the allium family (e.g., garlic, onions shallots, green onions, leeks)

1 large knob of fresh ginger, minced

the zest from 1 lemon

the juice from that same lemon

2 thai chilies or serrano peppers. minced

6-8 oz dry white wine

1-2 cups finely diced carrots, celery, and/or baby turnips 

1 tablespoon red pepper flakes 

3/4 cup heavy cream

1 cup parmesan cheese

8-10 cups chicken and/or vegetable broth (a mix of both is fine)

3 cups washed and trimmed kale, spinach, or swiss chard

3-4 tablespoons herbs of choice (e.g., herbes de provence, oregano, thyme, parsley, salt)

2 tablespoons butter

2 tablespoons olive oil

how to make it

Method: stovetop

Utensil: Dutch oven or large cooking pot

Chunk your chicken and season it as you see fit (salt, olive oil, mustard, paprika, lemon juice, ???, get jiggy w it)

Place the olive oil in the dutch oven over medium-high heat. Brown the chicken really well until cooked almost through. Remove from the pot and shred or cut into smaller pieces for the soup. Set aside.

Back to the pot. Go in with the white wine and fully deglaze the pan. Add the butter, alliums, peppers, ginger, red pepper, lemon zest, herbs, and salt, and give it a good solid sauté for a minute or two. Then add the carrots/celery/turnips, along with some more salt and black pepper, and soften for a minute or two more. 

Once everything is softened, add the broth and the beans. If the beans were raw, at this point you’ll need to cover the pot and boil steadily for 40-50 minutes or until the beans are soft. If the beans were from a can, you can keep the boil to around 15 minutes. 

Add the chicken, rice/noodles, and kale/chard, and boil steadily for another 10-15 minutes until everything is fragrant and combined. After the soup is mostly composed, kill the heat. Into the steaming soup, add the heavy cream (slowly so it does not curdle), the parmesan cheese, and the lemon juice. Stir to combine. 

Ladle into 2-3 bowls, top with fresh chives or parsley, a glug or two of olive oil, and more parmesan cheese. Serve on its own or with very crusty, hearty bread.  

impromptu soup
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Chicken Francaise

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Chicken Francaise

one and a half slices chicken francaise easy weeknight recipe

This recipe has just a few ingredients but a lot going on. And it wants for capers. But nevermind. It’s fabulously simple and deceptively French (deceptively so, because it is not actually French). It is kind of German and kind of Italian, reminiscent of the Italian Chicken Piccata (without the capers). It’s a beautifully simple technique to master that makes for a glorious weeknight affair – over brown rice (for health), over pasta (for joy), or with a well-earned, crispy, buttery potato of choice. Or… wait, wait… haricot vert. 

✨ 

what you need

this is a perfectly portioned weeknight dinner for two

2 fresh chicken breasts

1 lemon, washed 

1 cup chicken stock

1/3 cup dry white wine

a handful of fresh chives, chopped finely 

1 cup flour

1 tablespoon dried oregano

1 tablespoon paprika

2 eggs

1/3 cup parmesan cheese, finely grated 

5 tablespoons butter, cubed and kept cold

3 tablespoons olive oil

how to make it

Method: stovetop

Utensil: one very large pan

PREPARE slice the chicken breasts in half lengthwise so that you are left with four thinner chicken breasts, as if you were making schnitzel 

in a small bowl, mix flour, oregano, paprika, and a generous amount of salt together

in another bowl, whisk the two eggs along with the parmesan cheese and a bit of salt

slice four rounds out of the center of the lemon and retain the two ends for juice

PAN FRY heat the olive oil and 1 tablespoon of butter in a very large pan over medium heat (leave the rest of the butter in the fridge). once heated, roll each piece of chicken one by one in the flour mixture, coating completely, and then dip in the egg mixture. arrange the four chicken breasts in the pan and allow to pan fry, flipping once, until almost cooked through (~150-160 degrees). remove the chicken from the pan to a plate and pan fry the four lemon slices for ~45 seconds on each side. remove those to a plate. by this point, your pan is probably smoking and quite hot.

SAUCE deglaze the pan with the white wine and scrape the chicken bits off the bottom of the pan (yes, there will be a lot of smoke. it’s okay, calm down). then add the chicken stock and bring the mixture to a gentle simmer. take the butter cubes from the fridge and roll them generously in the flour mixture before adding to the pan. whisk the butter in to create a very silky sauce. at this point, if you have a lot of chicken bits or flour chunks in your sauce, you have the option to strain it quickly and return it to the pan. 

throw in your handful of chives (reserving a few for serving) and return the chicken breasts to the pan, spooning the sauce over them. place one lemon slice on each breast. squeeze the remainder of the lemon juice from the lemon ends into the sauce. allow to simmer for a few minutes until the chicken climbs over 165 degrees. if your chicken seems undercooked, you can put a lid on the pan and simmer on low for ~10 minutes to bring it up to temperature.

SERVE so far, my preference is to serve this over brown rice. it provides more structure than orzo. but if your jam is chicken piccata, I could easily see this over some capellini. it also pairs exceptionally well with sturdy green vegetation such as asparagus or broccoli, and/or potato mash or some sort of internet-trending crispy buttered potatoes. serve two chicken breasts over your base, spoon a little sauce on top, and throw on a few fresh chives and some additional parmesan cheese. enjoy immediately. 
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Butternut Pasta

one and a half slices butternut squash fall pasta recipe healthy agriculture
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Butternut & Sausage Pasta

one and a half slices butternut squash fall pasta recipe healthy agriculture

this one was quick and dirty (and, yes, internet-inspired). but! I had a brilliant and enthusiastic ginger accomplice. and she was determined to put this butternut squash to creative use (not pictured: the illustrious butternut squash in its original form). we chopped and roasted, sauteed and blended, and created this hearty, super sweet Fall fav. cheers, you guys. we have officially entered spooky season.

🦇💀🎃

what you need

1 small-medium sized butternut squash, chopped into ~2 inch squares

1 onion, quartered

3 cloves of garlic, peeled

3 tablespoons olive oil

1 tablespoon dried rosemary

salt, to taste

1/4 cup water

1 pound loose, mild sausage (Whole Foods’ bulk sage sausage is a great choice)

1/2-1 pound pasta noodles of choice (we used tagliatelle for lacking farfalle, paccheri, or campanelle, all of which would have likely been better) 

8-10 fresh sage leaves 

2 tablespoons salted butter 

1 pinch ground nutmeg

1/2 cup heavy cream or half and half 

1/2-3/4 cup parmesan cheese

how to make it

Method: stovetop

Utensil: blender

Preheat oven to 400. Place butternut squash squares, onion, and garlic on a baking sheet, drizzle with olive oil, sprinkle with rosemary, and roast until cooked through, ~15 minutes. 

While the veg is roasting, roll the loose sausage into small, hastily-formed meatballs, and brown them in a saucepan until cooked through. Remove and set aside on a plate.

Cook the pasta until al dente.

Transfer the roasted veg to a blender with about 1/2 cup of water and some salt. Blend thoroughly, adding water until very smooth. 

To the original sausage saucepan, add 2 tablespoons of butter and fry the fresh sage leaves over medium heat for ~1-2 minutes. Add the blended veg to the saucepan and stir until combined and bubbling. Add the sausage. Then add the cream. Stir and heat completely (the mixture will be very thick and will pop all over the place if you do not heat it slowly). Add the pasta along with several tablespoons of pasta water to make the sauce silky. Add in some grated parmesan cheese an give it all a good mix.

Plate and serve immediately with additional parmesan on top and a sage leaf, for dramatic effect. 

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Veggie

Girl Dinner

one and a half slices zucchini parmesan girl dinner pasta delicious
one and a half slices local simple recipes food

Girl Dinner

trust me you want it

I’m entering my level up era and I’ve been eating a lot of girl dinner. Yes, I know, girl dinner is french fries and a pornstar martini. But this girl dinner is a fraction of the cost and it takes like 15 minutes to make. At home. So you can continue doing #levelup things (or play videogames, either). 

also, have you tried the primavera version?

what you need

2 cloves fresh garlic, thinly sliced or minced

2 tablespoons fresh lemon zest

(optional) 1 tablespoon lemon juice

1/2 zucchini, cute into small slices

1 small handful of angel hair pasta

2 tablespoons butter

3/4 cup good parmesan cheese

salt & pepper to taste

how to make it

Set a pot of salted water to boil. Add your pasta and boil until cooked through.

In a pan, sauté garlic and zucchini until al dente in the first tablespoon of butter. Remove from heat until the pasta is ready. Add the remaining tablespoon of butter, all the lemon, and a bit of black pepper. 

Return to heat and add the pasta using tongs, allowing several tablespoons of the pasta water to spill into the pan (no need to drain). Toss the mixture once or twice.

After about a minute of sizzle and simmer, add the cheese and some salt and give the pasta another couple of tosses. Plate immediately and top with a bit more parmesan cheese, salt, and pepper. 

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Chicken Korma

one and a half slices healthy local recipe chicken korma curry indian food
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Chicken Korma (updated!)

(this recipe has recently been updated | updates in bold) If you’ve been following this blog for a minute, it’s no secret that I love curries of all kinds (tagine, dahl, Thai noodle… to name a few). This one is more traditional. A Korma is a traditionally Moghul dish, which has origins in Northern India on into AFPAK. It has a base of coconut, roasted nuts, and raisins or honey, blended into a thick paste which serves as the base for a species of spiced gravy. Served over rice, with naan, or with a side of lemon arugula, it is hearty and filling and brimming with spice. 

what you need

1 large chicken breast cut into chunks, marinated as you desire (e.g., lemon juice, olive oil, paprika, cayenne, thyme)

(optional) 1 can of drained chickpeas, or 1 cup of cut cauliflower, or 1-2 cups of other vegetables 

1 tablespoon Ghee or sunflower oil

1/2 unsweetened coconut flakes

1/4 cup roasted nuts of choice (cashews or almonds work very well) (pro tip: toast the nuts first!)

1/4 cup golden raisins

Juice from one lemon

2 onions, sliced thinly or diced

1 small, hot chili pepper, minced with all its seeds

1 large knob of fresh ginger, minced or grated

1 knob fresh turmeric, minced or grated

2 large garlic cloves, minced or grated

3 tablespoons tomato paste

1 cup water

1 16oz can coconut milk

//spices

2 tablespoons turmeric powder

1 tablespoon red pepper flakes (to taste)

Salt (to taste)

1 teaspoon ground cloves

2 teaspoons ground cardamom

1 teaspoon ground cinnamon

2 teaspoons fennel

1 teaspoon mace

(optional) 1 tablespoon poppy seeds

1 tablespoon coriander powder

2 teaspoons cumin  

//

Fresh cilantro (for topping)

Na’an, basmati rice, or simple arugula salad for serving

how to make it

First, you’re going to make the paste, which is going to serve as the base for the korma. Place the coconut, roasted nuts, poppy seeds, and golden raisins in a small grinder along with all the spices (except the fresh turmeric, ginger, and cilantro leaves). Add 3 tablespoons of water and grind until meal-y and well-combined (adding water as necessary). 

Korma Base
Korma Paste

Next, you will make the curry. In a large pan, heat the ghee over medium heat. Sauté the onions until fragrant (~4 minutes). Then add in the chopped chili pepper, fresh ginger, fresh turmeric, and fresh garlic. Cook for one minute more. Add the paste and continue to cook until the oils begin to separate over the top of the paste (~3-5 minutes). Add the tomato paste and stir. 

Onion, Ginger, Garlic
+ Chili
+ Korma Paste
+ Tomato

Add the cup of water and the chicken chunks, stirring to combine. At this point, add in salt and a hefty amount of black pepper. Bring mixture to a low/medium simmer for ~15-20 minutes until chicken is cooked through. Stir in the lemon juice and test korma for salt, adding more if required. Add the coconut milk, stir well, and bring to a rolling boil (I usually use slightly less than 1 full can of coconut milk). Hold the boil for 5 minutes, then remove from heat. Top with fresh cilantro leaves. 

//interlude. Did you know that CILANTRO and CORIANDER are the same plant??? In the U.S., “coriander” is the name for the dried, ground seeds, which you see in the ingredients list above. “Cilantro” is the name for the fresh, green leaves. In other parts of the world, both parts are referred to as “coriander.”//

+ Water, Chicken
+ Coconut Milk

Serve the korma on its own with a side of toasted na’an (see note below) or spooned over basmati rice. I also like it with a side of arugula tossed in salt and lemon juice, which adds a super fresh component to this otherwise dense, sweet dish. 

Stonefire Roasted Garlic na’an is great with this (or just the plain or whole wheat versions). Cut into quarters, drizzle with olive oil, and sprinkle with sea salt and cracked black pepper. Broil in the oven on high until brown and crisp, being careful not to let it burn in the broiler. Simple as that. 

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Roasted Orange Chicken

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Orange Roasted Chicken

aka Citrus Bird

Spring is here! Friends are visiting! Students are graduating! It’s a warm, exciting time which calls for something warm and exciting to put on the table. If you can be bothered to plate it, this is a glorious dish to set in the middle of a full table. It really elevates the concept of a baked chicken. From onions to shallots; from celery to fennel! #levelup  

what you need

for the rub

1 tablespoon ground fennel pods

1 tablespoon ground coriander

1 tablespoon salt

5-6 tablespoons fresh orange zest (~ 2 oranges worth)

1/4 cup sugar 

2 tablespoons ground tarragon

1/4 cup olive oil

2 tablespoons honey

1 tablespoon Dijon mustard

for the dish

1, 4-4.5 pound chicken, spatchcocked 

2 oranges, sliced evenly to 1/2 inch rounds

2 fennel bulbs, tops cut off, sliced evenly to 1/2 inch slices

*save the green fennel tops

2 shallots, skinned, sliced evenly to 1/4 inch slices

3/4 cup fresh squeezed orange juice

1/4 cup olive oil

salt, black pepper, and dried thyme for seasoning 

how to make it

preheat your oven to 425 and settle on some sort of high-sided casserole dish

in a small bowl, use your fingers to mix the orange zest with the sugar until it turns bright yellow. add ground fennel, coriander, tarragon, and salt, and mix until combined. then add the olive oil, honey, and Dijon mustard, mixing until a cohesive paste forms.

wash, dry, and spatchcock your chicken. (this involves cutting out the neck and spine with thick kitchen shears, then smashing the bird breast-side up until it lays flat)

massage the rub into the entire chicken, allocating some to the inside of the bird but reserving most for the skin. let it rest for a bit (it’s been through a lot)

now prepare your casserole dish. layer the orange slices on the bottom of the dish (picture below). then add the sliced fennel bulbs and shallots to the top. sprinkle lightly with salt, black pepper, and dried thyme, and then pour the orange juice over top. situate the spatchcocked bird atop the layer of oranges and veg, and cover with foil.

place in preheated oven for approximately 40 minutes, then uncover and cook for another 15-20, checking for an internal temperature of 165 at the deepest part of the breast. note: this bird browns and crisps quickly. you are welcome to baste it after the initial 40 minutes with the juices but be mindful of how brown it will get once uncovered. i like crispy skin and darker birds, but if this is not your preference, you may wish to adjust covered vs uncovered time in the oven. 

to plate, using a butcher knife, cut off the thigh/leg pieces and the wing pieces, and situate on a serving platter. slice the breasts into clean slices of meat and add to the platter. then arrange the fennel slices and the orange slices, twisting the orange slices slightly to create florets, around the meat. garnish with the green tops of the fennel fronds or with fresh dill. top with some of the pan juices. serve on a bed of white, brown, or wild rice, or with a green side salad. 
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Red Thai Curry

one and a half slices red thai curry soup simple recipe spicy
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Immunity Spiced Red Thai Curry

one and a half slices red thai curry soup simple recipe spicy

Guys, if there is a punch to be packed, this soup is packing it. This has everything you need to fight wintertime illness and boost your immune system, plus so much spice it’ll make you sweat, cry, and generally celebrate being alive. This is the stuff of morning face ice plunges, heavy weight workouts, and apple cider vinegar shots. But way more delicious. The best part is that it comes together in one pot on any weeknight. Yep, this weeknight meal is here to stay, and it is absolutely perfect to fight that February chill. This is your new chicken noodle soup.

🌶️🌶️🌶️

what you need

1 red bell pepper, cut into small slices

1 small yellow onion, cut into small slices 

1 pound fresh chicken breast, cut into medium-sized chunks

2 tablespoons fresh turmeric root, grated

2 tablespoons fresh ginger root, grated

4 cloves garlic, grated or thinly sliced

3 tablespoons red curry paste (choose a spicy one!)

1 teaspoon fish sauce

1 tablespoon black pepper

the juice from half a fresh lime

5 cups chicken broth (or 4 cups chicken + 1 cup water)

Almost 1 whole can coconut milk (I like the SIMPLE kind without guar gum or other stabilizers)

1 small package (2 servings) rice vermicelli noodles

1 handful fresh Thai basil and/or cilantro

salt to taste

how to make it

Method: stovetop

Utensil: Dutch oven or large cooking pot

Season chicken with salt and pepper, and brown the chicken chunks in the cooking pot over medium heat until golden. Remove from pot and set the chicken aside. 

Throw in some olive oil, coconut oil, or ghee to the bottom of the pan, and add the onion and bell pepper, stirring until they begin to soften, ~2 minutes. Throw in the ginger, turmeric, black pepper, and  curry paste, stirring continually for an additional 1 minute. Before anything burns, deglaze the pot with the chicken stock and add the chicken back in.

Bring mixture to a rolling boil. Add in the coconut milk, fish sauce, and lime juice, and continue to boil softly (may want to reduce the heat a bit, but keep it bubbling). 

After 10 minutes at a soft boil, add the rice vermicelli, pulling it apart in the pot using a fork or chopsticks. Depending on the brand you select, it should take around 5 minutes to soften and cook through. Check for taste and add salt if needed. When it is ready, use tongs to divide the vermicelli between two bowls. Ladle the soup on top of the noodles. 

Top copiously with the Thai basil and/or cilantro, and a squeeze more lime if you prefer.  
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Lasagna

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The Authoritative Lasagna

I’ve been making this lasagna since forever. Some people say there are too many vegetables. Some people say there isn’t enough cheese. Most people say it’s fucking fantastic. 

what you need

lasagna sheets (ideally fresh)

16oz ricotta cheese

1 tablespoon lemon zest

pinch of nutmeg

1 egg

1 handful fresh basil, cut into thin strips

2 large blocks of fresh mozzarella, torn into strips

1 cup parmesan cheese

1 large zucchini sliced into thin disks, preferably using a mandolin

olive oil

For the sauce: make my essential Bolognese. If you haven’t the time, then you need these things: 1 pound ground beef, 1 pound loose pork Italian sausage, 48oz canned Marzano tomatoes, 1 minced onion, 5 minced garlic cloves, 1 cup white wine, Italian seasoning, crushed red pepper flakes, a parmesan cheese rind, and salt.

how to make it

Preheat oven to 350 and prepare a baking dish by drizzling some olive oil on the bottom.

If you do not have my Bolognese sauce and need to whip up a quick lasagna sauce: brown the ground beef and sausage in a pan using olive oil and salt, breaking the meat up so no large chunks remain. Throw in the minced onion and garlic, stirring for another ~2 minutes, taking care not to burn the garlic. Add the cup of white wine and simmer until the liquid disappears. Add crushed red peppers, Italian seasoning, salt, and black pepper to taste. Add the diced Marzano tomatoes to the sauce along with some additional salt and the parmesan rind, stir well, and let simmer on low for at least 1 hour, adding liquid as needed. 

Prepare the Mozzarella (tear), parmesan (grate), zucchini (slice), and ricotta. Place ricotta in a mixing bowl and whip together (using a fork) with egg, lemon zest, nutmeg, and basil strips. 

Now, layer your lasagna (bottom to top):

  1. lasagna sheet
  2. sauce
  3. mozarella
  4. lasagna sheet
  5. ricotta
  6. zucchini (overlap the slices so it makes a complete zucchini layer like the pasta)
  7. sauce
  8. lasagna sheet
  9. sauce
  10. rest of the mozarella
  11. top with parmesan

Cover the baking dish with tinfoil and bake on 350 for 35 minutes. Remove the tinfoil, rotate the baking sheet, and cook for an additional 25 minutes. Remove from oven and let rest for ~15-20 minutes before serving. 

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