Classic tomato sauce and pasta from our 2017 Italian Home Cooking Class. Parker promises that "after a couple of times and a little organization, you will be able to produce this dish start to finish in 20 minutes to one half hour." A helpful tool-- a food mill for turning your tomatoes and garlic into a finished sauce with a little personality. The original inspiration for this recipe came from Beth D., who praised the easy prep and pizza flavor, as well as that it freezes really well. Up the savory flavor with some chopped olives, fresh basil, or even some cured meat for a delicious starter. When you're in the heart of zucchini season, it can be a challenge to come up with new uses every week! This recipe uses thinly sliced zukes as the noodles in a hearty vegan lasagna that will have your friends and family begging for more.
Of course, assembling a lasagna can be a little labor intensive. It's best to start 2 hours before you want to eat or to prep this in the morning and bake just before dinner. The leftovers keep great and you can freeze individual portions for quick and easy meals. There plenty of substitutions available so don't worry if you don't have all the ingredients. Toss in your favorite veggies and layer away!
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