Adapted from a recipe by Giada De Laurentiis
Serves: 6 servings
1 (15-ounce) container whole milk ricotta cheese
1 (10-ounce) package frozen chopped spinach, thawed, squeezed dry
1 cup plus 2 tablespoons grated Parmesan
1 large egg, beaten to blend
3/4 teaspoon salt, plus more for salting water
1/2 teaspoon freshly ground black pepper
1 to 2 tablespoons olive oil
12 uncooked lasagna noodles
3 cups marinara sauce
1 cup shredded mozzarella (about 4 ounces)
Preheat the oven to 450 degrees F.
Whisk the ricotta, spinach, 1 cup Parmesan, egg, salt, and pepper in a medium bowl to blend.
Add a tablespoon or 2 of oil to a large pot of boiling salted water. Boil the noodles until just tender but still firm to bite. Drain. Arrange the noodles in a single layer on a baking sheet to prevent them from sticking.
Butter a 13-by-9-by-2-inch glass baking dish. Pour 1 cup of marinara sauce in the bottom of the baking dish. Lay out 4 lasagna noodles on a work surface, then spread about 3 tablespoons of ricotta mixture evenly over each noodle. Starting at 1 end, roll each noodle like a jelly roll. Lay the lasagna rolls seam side down, without touching, atop the marinara sauce in the dish. Repeat with the remaining noodles and ricotta mixture. Spoon the remaining marinara sauce over the lasagna rolls. Sprinkle the mozzarella and remaining 2 tablespoons of Parmesan over the lasagna rolls. Cover tightly with foil, using toothpicks if necessary to keep the foil from touching (and hence sticking to) the cheese. Bake until heated through and the sauce bubbles, about 20 minutes. Uncover and bake until the cheese on top becomes golden, about 15 minutes longer. Let stand for 10 minutes before serving.
(Giada’s version also had a béchamel sauce and some prosciutto. I chose to omit those. You can find her recipe here: http://www.foodnetwork.com/recipes/giada-d
My Mom, an excellent cook who gave me my love for cooking gave me this recipe: Is delicious and ever so easy!
24 large cooked shrimp
1 clove garlic, minced
¼ c dijon mustard
¼ c half and half
1 8oz package linguine
4 c broccoli florettes
2T olive oil
¼ c freshly grated parmigiano-reggiano
Place minced garlic, mustard and half and half in a large bowl and whisk to combine.
Bring water to boil in a large pot for the linguine.
Salt the water, then add the linguine. Cover and cook for 4 minutes.
Add the broccoli and cook for 4 more minutes.
Add the shrimp and cook for 2 more minutes.
Drain, shaking to remove all water.
Pour mixture into the bowl with the dijon sauce.
Drizzle olive oil over pasta and then sprinkle with the parmigiano-reggiano.
Toss until coated and serve immediately.