Tag Archives: ricotta

Neely Veggie Pesto Lasagna

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2 tablespoons olive oil
1/2 yellow onion, finely chopped
2 cloves garlic, finely chopped
1 yellow squash, diced
1 zucchini, diced
Kosher salt and freshly ground pepper
Pinch of red pepper flakes
1 (28-ounce) can crushed tomatoes
1 (15-ounce) can tomato sauce
Pinch of sugar, optional
1 (15-ounce) container part-skim ricotta cheese
1 (16-ounce) bag frozen chopped spinach, thawed and squeezed dry
7 ounces store-bought pesto
1 box no-boil lasagna noodles
2 cups shredded part-skim mozzarella cheese
1/4 cup grated Parmesan
Fresh basil, for garnish

Preheat the oven to 350 degrees F.

Heat the olive oil in a large saucepan over medium heat. Add the onion and garlic and cook, stirring, until softened, about 4 minutes. Add the yellow squash and zucchini and cook, stirring, for 4 to 5 minutes more. Season with salt, pepper and red pepper flakes. Stir in the crushed tomatoes and tomato sauce; bring to a simmer. Cook, stirring occasionally, about 20 minutes. Add salt, pepper and a pinch of sugar, if necessary.

In a large bowl, mix together the ricotta cheese, spinach, pesto and season with pepper.

Grease the bottom and sides of your lasagna dish with butter. Spread a little of the tomato sauce on the bottom of the pan. Lay 4 noodles across the bottom of the baking dish, overlapping by 1/2-inch. Spread 1/3 of the ricotta and pesto mixture evenly on top. Sprinkle with about a 1/2 cup mozzarella cheese. Ladle about 1 cup of sauce on top. Repeat layering in the same order. Layer the top layer of noodles and drizzle with the remaining sauce, then sprinkle with the Parmesan and remaining mozzarella. Cover with foil and bake in the center of the oven until the sauce is bubbling around the edges, about 40 minutes. Uncover and bake 5 minutes more. Let stand 10 minutes before slicing.

Adult Grilled Cheese: AKA GetInMyBelly inspired by Joy the Baker

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Heat a heavy-bottomed skillet over medium heat with: 1 Tbs. olive oil
Slice into half-moons: 2 large onions

Add the onions to the skillet with:
1 Tbs. butter
1 Tbs. olive oil
2 tsp. salt

Cook the onions on medium heat for about 20 minutes, yes, 20. Patience. You want them to be really soft and golden brown (turn down to medium-low if they start to brown too quickly). Set aside until all your ingredients are ready to go.

In another skillet on high heat, sauté until dark brown and soft (set aside when done):
1 pint cherry tomatoes
Salt and pepper
1 tsp. olive oil

In a small bowl, mix together:
¾ c. part-skim ricotta cheese
3 Tbs. chopped fresh basil
1/3 c. chopped spinach
Salt and pepper to taste

Slice and butter one side of good crusty bread.
Salted butter, softened
12 slices of bread

To assemble the sammies, spread a spoonful of the ricotta mixture on the unbuttered side of each slice of bread. Sprinkle on one side:
1 Tbs. freshly grated Parmesan cheese
Thinly sliced fresh mozzarella to cover the bread in one layer

Top with some of the roasted tomatoes and caramelized onions. Close the sandwich up with your other piece of bread and brown the sandwich in a skillet on medium heat for about 3 minutes on each side, or until the bread is golden brown and the cheese is melty. Makes 6 sammies. Serve hot and enjoy!!!

 

Diana Kennedy’s Scrambled Ricotta (Requesón Revuelto a La Mexicana)

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  • 2 1/2 cups firmly packed ricotta cheese
  • 4 tablespoons safflower oil (or other neutral oil)
  • Heaped 1/3 cup finely chopped white onion
  • 4 or 5 ( or to taste) chiles serranos, finely chopped (remove some or all of the seeds and white ribs if you want to make it less spicy)
  • 1 1/4 cup finely chopped, unpeeled tomatoes
  • Heaped 1/2 teaspoon (or to taste) sea salt
  1. Note: The ricotta should be well-drained, almost dry (or else it will take longer to cook down). If it is not, drain it in a fine mesh strainer lined with a piece of cheesecloth or a coffee filter to get rid of extra moisture, then spread it out to dry a little before using it.
  2. When you’re ready to cook, heat the oil in a frying pan, add the onion and fresh chiles, and fry gently without browning for 1 minute.
  3. Add the tomatoes and continue cooking over high heat, stirring from time to time until the mixture is fairly dry — about 4 minutes.
  4. Add the ricotta and salt and mix well. Cook over medium heat until it begins to turn a light creamy color and is no longer liquid: when turned with a spoon it should come away cleanly from the surface of the pan, about 15 to 20 minutes, depending on how well you’ve drained your ricotta. Serve immediately with corn tortillas.