This recipe for frying pan lasagna is just further proof of 1) my undying love for my cast iron frying pan and 2) my undying search for any way to get out of the complicated production that is involved in making traditional lasagna. This version is chock full of pasta and cheese and beef and yes, a little spinach for good luck. It’s easy and scrumptious and requires only one frying pan and exactly zero struggling with floppy wet lasagna noodles. So if you, like me, are a lover of lazy lasagna recipes, let’s make it!
Before I get into the deliciousness that is this recipe for summer corn and bacon pasta, can I ask if anyone else gets all emotional at their local farm market? Because I do. I look at the piles of local tomatoes and blueberries and corn and have to hold myself back from piling unreasonable amounts of them into my shopping basket, because I just know that in a heartbeat it is going to be fall and we will be surrounded by pumpkins and all the corn will be GONE. And so I am making very sure that I am cooking suppers full of tomatoes and corn as many times a week as I can fit them in. This recipe also includes spinach and ricotta cheese, and my favorite always-in-season ingredient, bacon. Ready for some summertime deliciousness? Let’s make it!
So, how’s the zucchini out by you these days? Here in sultry New Jersey it has us surrounded, which is as good an excuse as any to make this zucchini pasta with ricotta recipe …and which in turn lets me indulge two of my favorite things to do; using my lethal weapon of a mandoline, and making yet another pot of fresh ricotta. Neither one of which should scare you off, since you can make this dish perfectly nicely with a regular knife and ricotta from the store, but I’m just saying.
It is April 2nd, and we are supposed to be surrounded by lambs and crocuses at this point, and all I will say is that there is still snow on my driveway. Stubborn, icy, not going anywhere soon piles of snow. And so I have decided to fight back with tartines. Golden, crispy tartines spread with fresh ricotta cheese and topped with baby green peas and roasted green asparagus and drizzled with olive oil, and did I mention they had lots of springtime green on them? Maybe I can nosh my way to spring.
My cooking in the summertime is all about two things. First, use as much of the delicious local produce as humanly possible before it is suddenly February and those tomatoes and peaches and fresh herbs are just a wistful memory. And secondly, get in and out of the kitchen as fast as you can, because it’s hot, and it’s summer, and you belong outside on the patio under the umbrella with a wine spritzer. And some ricotta tomato toasts!
Here’s the thing about lasagna and cooking when there are only two people living in your house. You can’t do it. Well, you CAN do it, if you are up for eating lasagna for a solid week straight, but there’s no reasonable way (that I have yet discovered) to cook lasagna for two the traditional way. So until my Southern daughter and all her hordes of friends come back from college for the summer, I’m just going to have to be untraditional. As in, I’m turning that lasagna into a hearty, warm and wonderful soup.