Tag Archives: italian

Goat Cheese and Prosciutto Lasagna


I have already mentioned that I am a reformed ricotta lover, previously eschewing it in any form until I had good ricotta.  Maybe that is why I also was never a big lasagna fan as so often it was stuffed with a ton of bland crumbly ricotta.  Also I think back in the 80’s lasagna was just plain boring – always the same fillings, always meat sauce with ricotta and rubbery noodles, always overcooked and heavy.  I have come a long way since then, as has lasagna.  Now you see more and more veggie options, using bechamel sauce, different cheeses, less pasta and more fillings.  There are several recipes I like, some heavier than others but for the summer a lighter flavor profile seems appropriate.  The best thing about lasagna is that you can make several in advance and freeze them.  I will admit that putting them together can be sort of tedious but then just make a whole bunch at a time so you have a quick dinner any night of the week.  There are two schools of thought on freezing lasagna – to pre bake or not – and I fall in the not category.  Assemble the lasagna, cover it with saran wrap and foil and then when you want to bake it off just leave it in the fridge over night and bake the next day.  I find if you bake then freeze then bake again it can really dry out but try it for yourself and see what you like better.  This recipe would make one large lasagna for about 8 people, or 2 smaller ones for 4 each.  I like to serve it with an arugula salad tossed with a lemony dressing to add some sharp notes but it would also be great with sautéed escarole or a caesar.

Goat Cheese and Prosciutto Lasagna 

  • 2 1/2 cups tomato sauce (either homemade or a good quality like Rao’s)
  • 16 ounces ricotta cheese (either homemade or good quality)
  • 4 ounces goat cheese, room temperature
  • 1 egg
  • 1/2 cup chopped basil
  • 4 ounces prosciutto, chopped
  • 8 sheets of no boil pasta
  • 16 ounces fresh mozzarella, sliced
  • 1/2 cup grated parmesan cheese

If baking right away preheat the oven to 400 degrees.  In a bowl mix the ricotta, goat cheese, egg, basil and prosciutto together then season with salt and pepper.  Put a 1/3 of the sauce in the bottom of the large pan or distribute equally among the 2 smaller pans, using the spoon to spread out the sauce.

Then add 4 sheets of the no boil pasta on top (4 laid in the bottom of the large pan or 2 in each small pan).  Then add half of the mozzarella on top of the pasta.

Next you add half of the ricotta mixture – don’t worry if your layers of sauce or cheese don’t cover the whole surface, once these get in the oven everything pretty much melts together.  As you can see I just sort of dabbed  the mixture on.

Then comes another 1/3 of the sauce, 4 sheets of pasta, the remainder of the mozzarella and the remainder of the ricotta mixture.  Finish it all off with the rest of the sauce and then top with the grated parmesan cheese.

If you are going to freeze them cover with a layer of saran wrap (tomato sauce plus tin foil makes for a bad reaction and the saran adds an extra layer of protection from freezer burn anyway) then a layer of tin foil.  They should freeze well for 6 months – take it out of the freezer the night before you want to bake it and let it defrost in the fridge.  You could also just assemble these and leave them in the fridge for a couple of days (3 max) and then bake.  Once you are ready to bake put the lasagna in a 400 degree oven, uncovered, for 30 minutes, maybe 40 if it’s coming from the fridge.  It should be brown and bubbly on the top.  Let cool for 5 minutes or so before cutting into slices.

Take Your Travels Home – an Italian Dinner Party

In April I travelled to Italy for 2 weeks with my mom and Patrick.  We started our trip in Bologna, which is in the region considered the “food belt” of Italy, and then made our way down to Florence and Rome with stops in Ravenna, Parma, and Siena.  At first we started counting how many delicious bottles of wine and bowls of pasta we consumed but it was starting to get ridiculous by day five so we stopped.  Needless to say we ate very well and have a true appreciation for the amazing fresh food products there.  Whenever I am travelling in a place like Italy, busting with fresh vegetables and cheeses in all the lovely outdoor markets, I am desperate to just cook and cook.  Until I get a villa in Tuscany that’s probably not in the cards but I do bring as much back with me as possible.  I try to pack as light so we have room to bring back the good stuff you just cant get here in the states – its tough leaving that extra pair of shoes behind but its worth it when you can drizzle fresh green olive oil straight from the fields.


Our amazing friends watched the kitties while we were gone and I figured what better way to thank them then dishing up some of the goodies we smuggled in along with a menu full of our favorite dishes.  I also had brought home some beautiful entertaining pieces like this amazing cobalt blue acrylic pitcher.  In Florence I purchased small Chianti bottles and then repurposed them as salt and pepper shakers.  To add a little elegance to the evening I bought place cards from one of the beautiful paper stores in Siena.


Of course lots of delicious Italian reds were drunk and both Dave and Ashley and Devin and Erica went home with hand painted olive dishes from Florence as a thank you.  Honestly, no one wants to sit through a slide show of your vacation no matter how awesome it was – but here is a delicious and fun way to share your experiences with folks back home.


Cheese plate with Parmesan and fennel sausage from Florence


Tagliatelle with Bolognese Sauce


Porchetta Style Roast Pork


Fennel Salad


Affogato with chopped chocolate covered espresso beans

The cheese and sausage we got from the incredible Mercato Centrale in Florence.  I had been there once before and described it as my version of heaven but they have managed to make it even better.  The first floor food market, which has been in operation for hundreds of years, has everything you can imagine from cured meats, to vinegars and fresh vegetables.  However, now you can take an escalator to the 2nd floor and a whole new layer to the market opens up.  It’s as if the next generation of the families that operate downstairs decided they needed their own new hip spot to play.  There is a cooking school, a small Eataly outpost and amazing spots to have pizza, a beer or watch cheese being made.  The bolognese was inspired of course by our time in Bologna but honestly it was not the best version I have ever made.  The taste was really rich and deep but I didn’t love the texture so stay tuned and hopefully I will find a version I like that’s blog worthy.  The porchetta is my attempt at a version we had at Il Latini in Florence.  This is a unique Italian experience that’s a little confusing at first (definitely get a reservation) but so incredible.  Food just keeps coming and coming including this ridiculous meat plate with porchetta, Florentine steak and a whole duck!  It was delicious and one of the best nights we had.  I threw in a fennel salad with lemon dressing just to lighten things up, basically fennel sliced thinly with a little red onion, lemon, olive oil and shaved parmesan.  To finish things off we had Sambuca we brought from Rome and affogato, the world’s easiest dessert.  Scoop vanilla gelato into bowls and pour over hot espresso – done.  I added chopped chocolate covered espresso beans for crunch.  It was a great night and a terrific way to remember our trip.  Buon appetito!


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