In 1962 a book called Silent Spring was published. Written by Rachel Carson and originally published as a series of three articles in the New Yorker, the book discussed the effects of insecticides and pesticides on songbird populations. Her book helped spur a movement that led to environmental legislation.

Silent Spring celebrates its 50th anniversary. Written during a time when mainstream America was largely unconcerned and/or unaware of environmental issues Silent Spring became a New York Times bestseller and was published in 24 countries, selling 500,000 copies. Rachel Carson lit a spark that grew into a fire when the first Earth Day took place and that fire is growing still.

The first Earth Day, April 22, 1970, was created to increase public awareness of global environmental issues. Approximately 20 million people participated. Senator Gaylord Nelson (Wisconsin) was the force behind Earth Day. He was an environmentalist who witnessed the destruction of the 1969 oil spill in Santa Barbara, California. Nelson wanted to bring attention to the grassroots environmental movement.

“The objective was to get a nationwide demonstration of concern for the environment so large that it would shake the political establishment out of its lethargy and, finally, force this issue permanently onto the national political agenda. “ -Senator Nelson

In July, 1970 the Environmental Protection Agency was established by special executive order. Both the Republicans and Democrats supported the legislation to create the agency as well as the passage of the Clean Air, Clean Water and Endangered Species Acts.

By 1990, the 20th anniversary of Earth Day, over 200 million people in 141 countries participated in Earth Day events, promoting environmental awareness around the globe. In the new millennium, 42 years after the first Earth Day, we live in a world that has been connected by the lightening speed of the internet. It has never been easier to organize and coordinate a global movement.

The Earth Day Network predicts that “more than one billion people around the globe will participate in Earth Day 2012 and help Mobilize the Earth.” The Earth Day Network is promoting a Billion Acts of Green®. This is the “world’s largest service campaign. With over 800 million environmental actions registered on the Earth Day Network website… Earth Day Network is working hard to make the final push to reach one billion environmental commitments before the United Nations Rio +20 Conference in June 2012.”

{Just for Fun An Adorable Alpaca at the Farmers Market}

Take a look at the Billion Acts of Green® page on the Earth Day Network. You can pledge an act as simple as planting a tree or as complex as organizing an Earth Day event. It can be overwhelming to make a huge commitment to live a green life. Changing your lifestyle overnight is impossible, but if you start by making one simple pledge and stick to that one commitment it is a good start.

One change that many people have been making is to eat more locally grown foods. This is noticeable as the crowd at farmer’s markets is growing. In an article titled “10 Reasons to Eat Local Food” on the site Life Begins at 30 the first reason for eating local is, surprisingly, not environmental, but financial.

“Eating local means more for the local economy.” While seemingly a financial reason it actually supports the environment. When people have more discretionary income they might spend it on more environmentally sound purchases. We know that buying environmentally products, say cleaning products, is often more expensive (even if pennies) than the store brand. Keeping the local economy fluid helps everyone and the environment.

The list points out all the benefits of eating locally, such as freshness and variety. And, of course the list includes the benefits for the environment. Eating locally and organic is an even better decision for our bodies and the environment.

As spring is in full swing and the farmer’s markets are coming to life again this is the perfect time to make a pledge to leave a greener life by eating locally grown foods. Plus, going to the farmer’s market, once you have gone enough, is socially rewarding, too as you will quickly realize that the same people visit the market each week and that is always the perfect way to network and make new friends.

Spring Green Risotto (Recipe from the Barefoot Contessa)
This is a wonderful dish that we eat for dinner or use as a side dish for large gatherings.

Ingredients

1 1/2 tablespoons good olive oil
1 1/2 tablespoons unsalted butter
3 cups chopped leeks, white and light green parts (2 leeks)
1 cup chopped fennel
1 1/2 cups Arborio rice
2/3 cup dry white wine
4 to 5 cups simmering chicken stock, preferably homemade
1 pound thin asparagus
10 ounces frozen peas, defrosted, or 1 1/2 cups shelled fresh peas
1 tablespoon freshly grated lemon zest (2 lemons)
Kosher salt and freshly ground black pepper
2 tablespoons freshly squeezed lemon juice
1/3 cup mascarpone cheese, preferably Italian
1/2 cup freshly grated Parmesan, plus extra for serving
3 tablespoons minced fresh chives, plus extra for serving

Note: We omitted the fennel.

Directions

1. Heat the olive oil and butter in a medium saucepan over medium heat. Add the leeks and fennel and sauté for 5 to 7 minutes, until tender. Add the rice and stir for a minute to coat with the vegetables, oil, and butter. Add the white wine and simmer over low heat, stirring constantly, until most of the wine has been absorbed. Add the chicken stock, 2 ladles at a time, stirring almost constantly and waiting for the stock to be absorbed before adding more. This process should take 25 to 30 minutes.

2. Meanwhile, cut the asparagus diagonally in 1 1/2-inch lengths and discard the tough ends. Blanch in boiling salted water for 4 to 5 minutes, until al dente. Drain and cool immediately in ice water. (If using fresh peas, blanch them in boiling water for a few minutes until the starchiness is gone.)

3. When the risotto has been cooking for 15 minutes, drain the asparagus and add it to the risotto with the peas, lemon zest, 2 teaspoons salt, and 1 teaspoon pepper. Continue cooking and adding stock, stirring almost constantly, until the rice is tender but still firm.

4. Whisk the lemon juice and mascarpone together in a small bowl. When the risotto is done, turn off the heat and stir in the mascarpone mixture plus the Parmesan cheese and chives. Set aside, off the heat, for a few minutes, sprinkle with salt and pepper, and serve hot with a sprinkling of chives and more Parmesan cheese.

Photography Data:
Sony P&S DSC-H50
Featured Photographer
Camille Armellino
ISO 100
F4

In 1962 a book called Silent Spring was published. Written by Rachel Carson and originally published as a series of three articles in the New Yorker, the book discussed the effects of insecticides and pesticides on songbird populations. Her book helped spur a movement that led to environmental legislation.

Silent Spring celebrates its 50th anniversary. Written during a time when mainstream America was largely unconcerned and/or unaware of environmental issues Silent Spring became a New York Times bestseller and was published in 24 countries, selling 500,000 copies. Rachel Carson lit a spark that grew into a fire when the first Earth Day took place and that fire is growing still.

The first Earth Day, April 22, 1970, was created to increase public awareness of global environmental issues. Approximately 20 million people participated. Senator Gaylord Nelson (Wisconsin) was the force behind Earth Day. He was an environmentalist who witnessed the destruction of the 1969 oil spill in Santa Barbara, California. Nelson wanted to bring attention to the grassroots environmental movement.

“The objective was to get a nationwide demonstration of concern for the environment so large that it would shake the political establishment out of its lethargy and, finally, force this issue permanently onto the national political agenda. “ -Senator Nelson

In July, 1970 the Environmental Protection Agency was established by special executive order. Both the Republicans and Democrats supported the legislation to create the agency as well as the passage of the Clean Air, Clean Water and Endangered Species Acts.

By 1990, the 20th anniversary of Earth Day, over 200 million people in 141 countries participated in Earth Day events, promoting environmental awareness around the globe. In the new millennium, 42 years after the first Earth Day, we live in a world that has been connected by the lightening speed of the internet. It has never been easier to organize and coordinate a global movement.

The Earth Day Network predicts that “more than one billion people around the globe will participate in Earth Day 2012 and help Mobilize the Earth.” The Earth Day Network is promoting a Billion Acts of Green®. This is the “world’s largest service campaign. With over 800 million environmental actions registered on the Earth Day Network website… Earth Day Network is working hard to make the final push to reach one billion environmental commitments before the United Nations Rio +20 Conference in June 2012.”

{Just for Fun An Adorable Alpaca at the Farmers Market}

Take a look at the Billion Acts of Green® page on the Earth Day Network. You can pledge an act as simple as planting a tree or as complex as organizing an Earth Day event. It can be overwhelming to make a huge commitment to live a green life. Changing your lifestyle overnight is impossible, but if you start by making one simple pledge and stick to that one commitment it is a good start.

One change that many people have been making is to eat more locally grown foods. This is noticeable as the crowd at farmer’s markets is growing. In an article titled “10 Reasons to Eat Local Food” on the site Life Begins at 30 the first reason for eating local is, surprisingly, not environmental, but financial.

“Eating local means more for the local economy.” While seemingly a financial reason it actually supports the environment. When people have more discretionary income they might spend it on more environmentally sound purchases. We know that buying environmentally products, say cleaning products, is often more expensive (even if pennies) than the store brand. Keeping the local economy fluid helps everyone and the environment.

The list points out all the benefits of eating locally, such as freshness and variety. And, of course the list includes the benefits for the environment. Eating locally and organic is an even better decision for our bodies and the environment.

As spring is in full swing and the farmer’s markets are coming to life again this is the perfect time to make a pledge to leave a greener life by eating locally grown foods. Plus, going to the farmer’s market, once you have gone enough, is socially rewarding, too as you will quickly realize that the same people visit the market each week and that is always the perfect way to network and make new friends.

Spring Green Risotto (Recipe from the Barefoot Contessa)
This is a wonderful dish that we eat for dinner or use as a side dish for large gatherings.

Ingredients

1 1/2 tablespoons good olive oil
1 1/2 tablespoons unsalted butter
3 cups chopped leeks, white and light green parts (2 leeks)
1 cup chopped fennel
1 1/2 cups Arborio rice
2/3 cup dry white wine
4 to 5 cups simmering chicken stock, preferably homemade
1 pound thin asparagus
10 ounces frozen peas, defrosted, or 1 1/2 cups shelled fresh peas
1 tablespoon freshly grated lemon zest (2 lemons)
Kosher salt and freshly ground black pepper
2 tablespoons freshly squeezed lemon juice
1/3 cup mascarpone cheese, preferably Italian
1/2 cup freshly grated Parmesan, plus extra for serving
3 tablespoons minced fresh chives, plus extra for serving

Note: We omitted the fennel.

Directions

1. Heat the olive oil and butter in a medium saucepan over medium heat. Add the leeks and fennel and sauté for 5 to 7 minutes, until tender. Add the rice and stir for a minute to coat with the vegetables, oil, and butter. Add the white wine and simmer over low heat, stirring constantly, until most of the wine has been absorbed. Add the chicken stock, 2 ladles at a time, stirring almost constantly and waiting for the stock to be absorbed before adding more. This process should take 25 to 30 minutes.

2. Meanwhile, cut the asparagus diagonally in 1 1/2-inch lengths and discard the tough ends. Blanch in boiling salted water for 4 to 5 minutes, until al dente. Drain and cool immediately in ice water. (If using fresh peas, blanch them in boiling water for a few minutes until the starchiness is gone.)

3. When the risotto has been cooking for 15 minutes, drain the asparagus and add it to the risotto with the peas, lemon zest, 2 teaspoons salt, and 1 teaspoon pepper. Continue cooking and adding stock, stirring almost constantly, until the rice is tender but still firm.

4. Whisk the lemon juice and mascarpone together in a small bowl. When the risotto is done, turn off the heat and stir in the mascarpone mixture plus the Parmesan cheese and chives. Set aside, off the heat, for a few minutes, sprinkle with salt and pepper, and serve hot with a sprinkling of chives and more Parmesan cheese.

Photography Data:
Sony P&S DSC-H50
Featured Photographer
Camille Armellino
ISO 100
F4

Having recently written about the potato ricer gadget we felt we’d offer another recipe in which this gadget is handy. Making potato gnocchi is fast and easy, particularly with a ricer in hand. The potatoes most suitable for gnocchi are russet potatoes so please don’t substitute with any other variety.

If you are a tactile person like us you will lover the silky feel of the gnocchi dough. When rolling into large ropes you will recall your childhood Play Doh days. This gnocchi dough feels so good that you’ll be hesitant to stop rolling it. But, alas, you must for overworking the dough is a no-no. Since we also recently wrote about gluten let us explain why overworking dough makes it tough.

Gluten is a mixture of wheat proteins that stick when water is added. They are not water soluble, but they do form a sort of partnership with the water molecules and with each other. You may be saying to yourself, “But, there is no water in the gnocchi recipe.” True, but potatoes are made up of between 75%-80% water. Even after being baked, the potato will retain much of its water.

Because of gluten, wheat flour is elastic due to the way in which molecular bonds are formed. The bonds are weak so if they are allowed to relax the dough will not be tight. This is why, when baking bread, there must be a period of rest for the dough. Since gnocchi is a very simple wheat and potato dough it doesn’t require much work and should not be over handled.
The marinara recipe included with the gnocchi recipe is one that was used in the summer as it is simple and light. It is perfect for heavier pastas and gnocchi because it is light and flavorful. There are few ingredients in this marinara so do not skimp on them.

Potato Gnocchi Recipe (Deborah Madison’s Vegetarian Cooking for Everyone)

Ingredients

2 large russet potatoes
1 ¼ cups of all purpose flour (more if needed)
1 teaspoon of salt
Marinara Sauce (See recipe below.)

Directions

1. Bake the potatoes in a 400F oven until tender. Then cut them open and scoop out the potato from the skins after they’ve cooled enough to handle but are still warm.

2. Pass the potatoes through a ricer or food mill. (If you have neither then make sure you mash them extremely well. They should be light and fluffy. Let them cool to room temperature and then add the salt and sprinkle with the flour.

3. Using your hands, gently work the mixture until you have smooth, soft dough. If it’s too sticky add more flour. Don’t knead or overwork the dough.

4. Take a 1/4 of the dough and roll it out into a large rope about 1/2 inch thick. Cut the rope into diagonal pieces about ¼ inch long. Set these in a single layer on a baking sheet lightly dusted with flour. Repeat with the remaining dough, then cover with a towel and refrigerate if you are not ready to cook them. They can remain refrigerated for a few hours.

5. To cook them, add salt to a large pot of boiling water and then add about a quarter of the gnocchi. As they rise to the top, count to ten and then remove with a strainer. Put a bowl with marinara nearby so that you can put the gnocchi into the marinara. This will keep the gnocchi from sticking to each other. Serve immediately.

Marinara Sauce

Ingredients

1 large can tomato puree (29ounce can)
1 large can crushed tomato (29ounce can)
½ cup olive oil
Heaping handful of fresh basil, whole leaf. (Only use fresh)
3 cloves garlic, diced
1 teaspoon salt

Directions

1. In a medium saucepan add the oil and garlic. Warm garlic in oil for a couple minutes, on low-medium heat. Do not let it brown.

2. Add the tomatoes, basil and salt. Bring to a low boil, stir often.

3. Cover and let simmer on low heat for 2 of more hours, stirring occasionally.

Having recently written about the potato ricer gadget we felt we’d offer another recipe in which this gadget is handy. Making potato gnocchi is fast and easy, particularly with a ricer in hand. The potatoes most suitable for gnocchi are russet potatoes so please don’t substitute with any other variety.

If you are a tactile person like us you will lover the silky feel of the gnocchi dough. When rolling into large ropes you will recall your childhood Play Doh days. This gnocchi dough feels so good that you’ll be hesitant to stop rolling it. But, alas, you must for overworking the dough is a no-no. Since we also recently wrote about gluten let us explain why overworking dough makes it tough.

Gluten is a mixture of wheat proteins that stick when water is added. They are not water soluble, but they do form a sort of partnership with the water molecules and with each other. You may be saying to yourself, “But, there is no water in the gnocchi recipe.” True, but potatoes are made up of between 75%-80% water. Even after being baked, the potato will retain much of its water.

Because of gluten, wheat flour is elastic due to the way in which molecular bonds are formed. The bonds are weak so if they are allowed to relax the dough will not be tight. This is why, when baking bread, there must be a period of rest for the dough. Since gnocchi is a very simple wheat and potato dough it doesn’t require much work and should not be over handled.

The marinara recipe included with the gnocchi recipe is one that was used in the summer as it is simple and light. It is perfect for heavier pastas and gnocchi because it is light and flavorful. There are few ingredients in this marinara so do not skimp on them.

Potato Gnocchi Recipe (Deborah Madison’s Vegetarian Cooking for Everyone)

Ingredients

2 large russet potatoes
1 ¼ cups of all purpose flour (more if needed)
1 teaspoon of salt
Marinara Sauce (See recipe below.)

Directions

1. Bake the potatoes in a 400F oven until tender. Then cut them open and scoop out the potato from the skins after they’ve cooled enough to handle but are still warm.

2. Pass the potatoes through a ricer or food mill. (If you have neither then make sure you mash them extremely well. They should be light and fluffy. Let them cool to room temperature and then add the salt and sprinkle with the flour.

3. Using your hands, gently work the mixture until you have smooth, soft dough. If it’s too sticky add more flour. Don’t knead or overwork the dough.

4. Take a 1/4 of the dough and roll it out into a large rope about 1/2 inch thick. Cut the rope into diagonal pieces about ¼ inch long. Set these in a single layer on a baking sheet lightly dusted with flour. Repeat with the remaining dough, then cover with a towel and refrigerate if you are not ready to cook them. They can remain refrigerated for a few hours.

5. To cook them, add salt to a large pot of boiling water and then add about a quarter of the gnocchi. As they rise to the top, count to ten and then remove with a strainer. Put a bowl with marinara nearby so that you can put the gnocchi into the marinara. This will keep the gnocchi from sticking to each other. Serve immediately.

Marinara Sauce

Ingredients

1 large can tomato puree (29ounce can)
1 large can crushed tomato (29ounce can)
½ cup olive oil
Heaping handful of fresh basil, whole leaf. (Only use fresh)
3 cloves garlic, diced
1 teaspoon salt

Directions

1. In a medium saucepan add the oil and garlic. Warm garlic in oil for a couple minutes, on low-medium heat. Do not let it brown.

2. Add the tomatoes, basil and salt. Bring to a low boil, stir often.

3. Cover and let simmer on low heat for 2 of more hours, stirring occasionally.

Lasagna is cheesy, heavenly goodness baked into one dish. It can be dressed up or down. You can add whatever you’d like in its layers. But, we love it plain and simple… cheese, lasagna noodles and sauce. Baked in individual baking dishes, lasagna makes a wonderful presentation at a dinner party. Who wouldn’t want to sit down to their very own baked lasagna?

Basic Marinara Sauce

Ingredients

4-6 tbs olive oil
1 medium onion, diced
4-5 cloves garlic, diced
6-8 leaves fresh basil, chopped
2 tbs chopped, fresh parsley
2 tsp salt
Freshly ground black pepper to taste
4 large cans tomato puree
½ cup dry red wine

Directions

1. In a large pot (make sure it is large enough to hold meatballs if adding), over medium heat, heat the olive oil. Sauté the onions until translucent. Add the garlic, basil, parsley, salt and pepper. Heat, stirring continuously, until leaves of basil wilt.

2. Add the tomato puree and the red wine. Stir thoroughly. Bring to a low boil over medium heat. Reduce heat and simmer for at least 1 hour for plain marinara. If adding meatballs simmer for at least 2 ½ hours.

Meatballs

Ingredients

1 cup bread crumbs (store bought or make your own)
2 slices fresh, soft bread, pulled apart into ¼ inch pieces
¼ cup red wine
1/2 pound ground pork
1/2 pound ground veal
1/2 pound ground beef chuck
1/2 cup grated Parmesan
2 tbs chopped fresh, flat-leaf parsley
2 tbs chopped fresh, basil
2 teaspoons kosher salt
1/2 medium onion, grated (about 1/4 cup)
2 cloves garlic, minced
1 large egg, beaten
1/3 cup olive oil

Directions

1. In a large bowl, combine the bread crumbs, fresh bread, red wine, pork, veal, beef, Parmesan, parsley, basil, salt, onion, garlic, and egg and mix until combined.

2. Using your hands, gently form the meat mixture into 18 slightly larger than golf ball-sized balls. (Packing the meat mixture too tightly together will result in tough meatballs).

3. Heat the oil in a large nonstick skillet over medium-high heat. Add half of the meatballs and cook, turning occasionally, until slightly browned on all sides, about 6 minutes. Transfer the meatballs to the marinara sauce. Repeat until all meatballs have been slightly browned and transferred to the marinara sauce. The meatballs will finish cooking in the sauce. Do not stir the sauce too vigorously or the meatballs will fall apart.

Lasagna

Ingredients

Kosher salt
1 1/2 (16-ounce) boxes lasagna noodles
Olive oil
3 cups ricotta
2 cups grated Parmigiano-Reggiano
2 eggs
1 pound grated mozzarella

Directions

1. Bring a large pot of well-salted water to a boil. Working batches, cook the lasagna noodles until they are soft and pliable but not limp, 6 to 7 minutes. Remove the pasta from the boiling water and lay flat on a sheet tray to cool. Reserve.

2. In a medium bowl, combine the ricotta, the Parmigiano-Reggiano, the eggs and about ½ cup red sauce. Mix to combine well and season with salt.

3. Preheat the oven to 350 degrees F.

4. In the bottom of a 9 by 13-inch deep-dish baking dish, add a couple ladlefuls of sauce and spread out in an even layer. Arrange a layer of the lasagna noodles to completely cover the sauce. Spread 1/3 of the ricotta mixture over the pasta. Sprinkle 1/3 of the mozzarella over the ricotta mixture. Place a layer of pasta going in the other direction as the first layer (this will give a little more stability). Spread 1/3 of the ricotta mixture over the pasta and sprinkle 1/3 of the mozzarella over the ricotta mixture. Add a little sauce over this layer. Place another layer of pasta going in the opposite direction. Repeat the layers of ricotta, mozzarella and a little sauce. End with a layer of pasta covered, but not soaked in sauce. Sprinkle mozzarella over the top.

If making individual lasagna dishes use the small baking dishes that you can purchase relatively cheaply at a craft store. (Usually these dishes are used to bake breads in that are given as gifts.) Most of these baking dishes are the ideal width to fit a lasagna noodle. Simply create many little baked lasagna dishes by repeating the layering process in each dish. You will not, however, change the direction of the noodle as you lay it in the baking dish.

Lasagna is cheesy, heavenly goodness baked into one dish. It can be dressed up or down. You can add whatever you’d like in its layers. But, we love it plain and simple… cheese, lasagna noodles and sauce. Baked in individual baking dishes, lasagna makes a wonderful presentation at a dinner party. Who wouldn’t want to sit down to their very own baked lasagna?

Basic Marinara Sauce

Ingredients

4-6 tbs olive oil
1 medium onion, diced
4-5 cloves garlic, diced
6-8 leaves fresh basil, chopped
2 tbs chopped, fresh parsley
2 tsp salt
Freshly ground black pepper to taste
4 large cans tomato puree
½ cup dry red wine

Directions

1. In a large pot (make sure it is large enough to hold meatballs if adding), over medium heat, heat the olive oil. Sauté the onions until translucent. Add the garlic, basil, parsley, salt and pepper. Heat, stirring continuously, until leaves of basil wilt.

2. Add the tomato puree and the red wine. Stir thoroughly. Bring to a low boil over medium heat. Reduce heat and simmer for at least 1 hour for plain marinara. If adding meatballs simmer for at least 2 ½ hours.

Meatballs

Ingredients

1 cup bread crumbs (store bought or make your own)
2 slices fresh, soft bread, pulled apart into ¼ inch pieces
¼ cup red wine
1/2 pound ground pork
1/2 pound ground veal
1/2 pound ground beef chuck
1/2 cup grated Parmesan
2 tbs chopped fresh, flat-leaf parsley
2 tbs chopped fresh, basil
2 teaspoons kosher salt
1/2 medium onion, grated (about 1/4 cup)
2 cloves garlic, minced
1 large egg, beaten
1/3 cup olive oil

Directions

1. In a large bowl, combine the bread crumbs, fresh bread, red wine, pork, veal, beef, Parmesan, parsley, basil, salt, onion, garlic, and egg and mix until combined.

2. Using your hands, gently form the meat mixture into 18 slightly larger than golf ball-sized balls. (Packing the meat mixture too tightly together will result in tough meatballs).

3. Heat the oil in a large nonstick skillet over medium-high heat. Add half of the meatballs and cook, turning occasionally, until slightly browned on all sides, about 6 minutes. Transfer the meatballs to the marinara sauce. Repeat until all meatballs have been slightly browned and transferred to the marinara sauce. The meatballs will finish cooking in the sauce. Do not stir the sauce too vigorously or the meatballs will fall apart.

Lasagna

Ingredients

Kosher salt
1 1/2 (16-ounce) boxes lasagna noodles
Olive oil
3 cups ricotta
2 cups grated Parmigiano-Reggiano
2 eggs
1 pound grated mozzarella

Directions

1. Bring a large pot of well-salted water to a boil. Working batches, cook the lasagna noodles until they are soft and pliable but not limp, 6 to 7 minutes. Remove the pasta from the boiling water and lay flat on a sheet tray to cool. Reserve.

2. In a medium bowl, combine the ricotta, the Parmigiano-Reggiano, the eggs and about ½ cup red sauce. Mix to combine well and season with salt.

3. Preheat the oven to 350 degrees F.

4. In the bottom of a 9 by 13-inch deep-dish baking dish, add a couple ladlefuls of sauce and spread out in an even layer. Arrange a layer of the lasagna noodles to completely cover the sauce. Spread 1/3 of the ricotta mixture over the pasta. Sprinkle 1/3 of the mozzarella over the ricotta mixture. Place a layer of pasta going in the other direction as the first layer (this will give a little more stability). Spread 1/3 of the ricotta mixture over the pasta and sprinkle 1/3 of the mozzarella over the ricotta mixture. Add a little sauce over this layer. Place another layer of pasta going in the opposite direction. Repeat the layers of ricotta, mozzarella and a little sauce. End with a layer of pasta covered, but not soaked in sauce. Sprinkle mozzarella over the top.

If making individual lasagna dishes use the small baking dishes that you can purchase relatively cheaply at a craft store. (Usually these dishes are used to bake breads in that are given as gifts.) Most of these baking dishes are the ideal width to fit a lasagna noodle. Simply create many little baked lasagna dishes by repeating the layering process in each dish. You will not, however, change the direction of the noodle as you lay it in the baking dish.