Savor: Food For Comfort, Greatly Needed Right Now
Our food segment, Savor, is about keeping with the rhythm of the seasons. Our partner, Will Smith, a food stylist, always has an eye upon what is fresh and tasty from farms and gardens at the current moment.
But he's also aware of great disruptions in our personal food rhythms of late, so we make this month's Savor less about seasonal foods than obtaining food in this season of fire and dislocation.
Marcee Champion from Access, Inc. in Medford visits to talk about food donations to the organization. And Will rounds out the discussion with a recipe that can feed a lot of people with relative ease.
4 zucchini or yellow summer squash sliced thin lengthwise, salted to reduce water content, and blotted
2 lbs italian sausage or vegan sausage
24 oz favorite marinara, homemade or store bought
1 cup sliced mushrooms
15 oz ricotta cheese
1cup grated parmesan cheese
1 egg, beaten
1 ½ cups shredded mozzarella cheese
Salt & Pepper
Fresh parsley and basil leaves optional, but most desired
- Preheat oven to 400F, add sausage to skillet and brown, drain fat, add mushrooms and marinara, cook on medium heat until flavors meld.
- Take off heat and cool.
- In a medium bowl, combine ricotta, parmesan, egg, salt and pepper.
- Spread a bit of marinara mixture on bottom of a 9x13 casserole dish.
- Layer zucchini slices on bottom of pan, overlapping edges.
- Top zucchini with half the marinara mixture and half the ricotta mixture, sprinkle ½ cup mozzarella, a bit of parsley and basil.
- Repeat these layers one more time.
- Top the lasagna with one more layer of zucchini slices, the remaining ½ cup mozzarella, and sprinkle with parsley and basil.
- Place the lasagna in preheated oven and bake 40-45 minutes.
- Garnish with extra parmesan and herbs.
- Serves 6, and this can be easily doubled or tripled in a large foil pan for feeding a crew.