Easy Lasagna with Pepperoni

Pepperoni isn’t just for pizza. Layered between sheets of lasagna with creamy, gooey cheese and a simple crushed tomato marinara, this humble little sausage adds a spicy, peppery, and very flavorful bite to the baked pasta classic.

Many recipes call for additional meat—ground beef, other sausages, and such. Here, I use only pepperoni so the full flavor comes through without being hidden behind other ingredients. It also makes this one of the easiest, quickest lasagnas you’ll ever put together. Not much cooking at all.

And, yes, the taste does remind us of that other classic—pizza. Nothing wrong with that.

Note: This recipe uses a total of 80 small pepperoni slices (the regular kind at the deli), with 40 pieces per layer in a 13 X 9-inch baking dish—about seven ounces of sausage.

Serves 6-8

Ingredients

• 12 lasagna noodles
• 1 tbsp olive oil, plus more for oiling dish
• 2 garlic cloves, finely chopped
• 1 small onion, finely chopped   
• 2 cups crushed tomatoes (from a 28-oz can)
• 1 tsp dried oregano, plus more for garnish
• sea salt
• freshly ground black pepper   
• 1 15-oz container of ricotta cheese (or make your own fresh ricotta)
• 3 tbsp chopped flat-leaf parsley
• 1 tbsp chopped fresh tarragon
• 1/2 lb shredded mozzarella or provolone cheese (or a mixture)
• 6 tbsp finely grated Parmesan cheese
• 80 small pepperoni slices (about 7 oz)

Preparation

1. Preheat the oven to 350° F.
2. Cook the lasagna noodles in boiling, salted water 8-9 minutes. Drain and rinse under cold water. Drain again.
3. Heat a skillet over medium-low heat and add 1 tablespoon of olive oil. Add the garlic and onion and cook 3 minutes, stirring frequently. Add the tomatoes and oregano and season with salt and pepper. 
4. Bring to a light simmer then reduce the heat and cook slowly, covered, 10 minutes. Remove from the heat and let cool 10 minutes (or place the sauce in a sealable container and refrigerate until ready to use—in a few hours or overnight).

Crushed Tomato Marinara

1. Stir together the ricotta, parsley, and tarragon in a small bowl.

Ricotta and Herb Mixture

1. To assemble the lasagna, lightly oil a 13 X 9-inch baking dish. Spread 1/2 cup of the tomato marinara in the bottom of the dish and top it with 4 noodles, slightly overlapping. Spread 1/2 of the ricotta-herb mixture over the noodles, then scatter 1/3 of the mozzarella and 2 tablespoons of Parmesan cheese on top.
2. Cover the cheeses with 40 slices of pepperoni (5 rows of 8 pieces).

First Ricotta Cheese Layer

First Mozzarella and Parmesan Layer

First Pepperoni Layer

1. Place 4 more lasagna noodles on top and spread with 1/2 of the remaining tomato sauce and the remaining 1/2 of the ricotta-herb mixture. Scatter another 1/3 of the mozzarella and 2 more tablespoons of Parmesan cheese on top. Cover with the remaining 40 slices of pepperoni.
2. Lay the last 4 noodles on top and spread with the remaining tomato sauce. Scatter the remaining 1/3 of the mozzarella and remaining 2 tablespoons of Parmesan cheese on top and sprinkle with dried oregano.
3. Bake uncovered until the cheese is bubbly and the top begins to brown, 30-35 minutes. Remove and let rest 10 minutes.

Lasagna Ready to Bake 

Baked Lasagna

To serve, cut the lasagna into 6 large or 8 small pieces and serve right away.

Sesame-Garlic Spinach over Creamy Polenta

This combination of two simple side dishes results in one warm, flavor-packed accompaniment to meats, fish, or other vegetables and grains. Creamy polenta cooked in chicken (or vegetable) broth provides the perfect base for earthy fresh spinach simply blanched and sautéed in sesame oil with lots of garlic—as nutritious as it is delicious.

Serves 4

Ingredients

• 4 cups low-sodium chicken broth (or vegetable broth)
• 3/4 cup quick-cooking polenta
• 1 tbsp unsalted butter
• sea salt
• freshly ground black pepper
• 6 oz fresh spinach, long stems removed
• 1 tsp sesame oil
• 2 garlic cloves, finely chopped
• 1/4 tsp dried red chile flakes
• 1 tsp toasted sesame seeds

Preparation

1. Bring the broth to a boil in a medium saucepan over medium-high heat. Gradually pour in the polenta, stirring constantly to prevent clumping. Stir in the butter and season with salt and pepper.
2. Continue stirring until the polenta is thick and creamy, 4-5 minutes. Cover and keep warm over very low heat while the spinach cooks.

Polenta Beginning to Cook

Cooked Polenta

1. Meanwhile, blanch the spinach in boiling, salted water until wilted, 1 minute. Drain through a sieve then place the sieve in a bowl of ice water to chill the spinach. Remove the spinach from the sieve a little at a time and squeeze as much water from it as possible.

Trimmed Spinach

Spinach Beginning to Wilt 

Spinach in Ice Water

Drained, Squeezed Spinach

1. Heat a small skillet over medium-low heat and add the sesame oil. Add the garlic and chile flakes and cook, stirring frequently, 2 minutes. Add the spinach and season with salt and pepper, stirring well to combine.

Spinach with Garlic and Sesame

To serve, divide the polenta among 4 plates and spoon the spinach on top. Sprinkle with sesame seeds and serve right away.

Shrimp and Mussel Chowder with White Beans

Fresh seafood and a flavorful broth are the signature ingredients in this recipe. The addition of tomato paste to the clam juice and chicken broth gives it a little Manhattan chowder flair, but it’s really just a simple seafood soup that delivers with briny shrimp and mussels and creamy cannellini beans. Don't neglect the finishing touches with parsley and scallions—they lend an earthy touch that complements the main ingredients in the chowder. This is a light, inviting, and refreshing dinner that cooks in less than 15 minutes.

Note: Give the mussels room to breathe when you bring them home. After scrubbing, lay them on a bed of ice in the fridge to keep them alive and fresh before cooking. Incude the cleaned shrimp to make cooking assembly even simpler. 

Mussels and Shrimp on Ice

Serves 2

Ingredients

• 2 tbsp olive oil
• 2 scallions, white and green parts thinly sliced and separated
• 1 small onion, chopped
• 1 garlic clove, finely chopped
• 1/2 cup dry white wine
• 2 tbsp tomato paste
• 8 oz bottled clam juice
• 1 cup chicken broth
• 1 cup cooked cannellini beans (rinsed well if canned; use leftovers in salads)
• 1/2 tsp dried red chile flakes
• sea salt
• freshly ground black pepper
• 1/2 lb mussels (14-16), scrubbed
• 1/2 lb large (26-30 count), peeled, deveined shrimp
• chopped flat-leaf parsley, for garnish

Rinsed and Drained Cannellini Beans

Preparation

1. Heat a wide, deep pot over medium heat and add the oil. Add the white parts of the scallions, onion, and garlic. Cook 2 minutes, until fragrant, stirring frequently to prevent the garlic from burning.

Onion, Scallions, and Garlic Beginning to Cook

1. Add the wine and tomato paste and stir until well combined, 2 minutes. Add the clam juice, chicken broth, beans, and chile flakes and season with salt and pepper.
2. Bring to a simmer and cook 2 minutes. Add the mussels, cover the pot, and simmer until the mussels open, 4-5 minutes. (Discard any that do not open.)

Tomato Paste, Beans, and Liquids Added

Mussels Added

Mussels Opened

1. Add the shrimp and cook until just cooked through, about 2 minutes.

Cooked Shrimp

To serve, divide the chowder between 2 shallow bowls. Garnish with parsley and green parts of the scallions and serve right away.

California Tacos with Ground Turkey and Fresh Vegetable Slaw

These big-flavored, soft-shell tacos are all about freshness—from the lean, freshly ground turkey to the slaw and aromatic vinaigrette that dresses it. Add some cilantro leaves, simple, homemade guacamole, and a little sour cream to complete this casual California-style taco dinner.

Tips: Use a vegetable peeler to shave the carrots. Cut off the thick end of the baby bok choy stalk and thinly slice the remainder, including stalk and leaves.   

Makes 7-8 tacos

Ingredients

For the Slaw

• 2 tbsp white balsamic vinegar
• 1 tbsp fresh lime juice
• 1 tbsp finely chopped shallot
• 1 tbsp extra virgin olive oil
• sea salt
• freshly ground black pepper
• 2 cups shredded cabbage
• 2 small carrots, shaved
• 2 scallions, thinly sliced
• 1 baby bok choy stalk, thinly sliced crosswise
• 1 habanero chile, seeded and finely chopped
• 1/2 small red bell pepper, cut into matchsticks

Shaved Carrots

Baby Bok Choy

Thinly Sliced Baby Bok Choy

For the Tacos

• 1 tbsp olive oil
• 1 lb ground turkey thigh meat (or breast)
• 3 garlic cloves, finely chopped
• 1/4 cup finely chopped red onion 
• 1 tsp dried oregano
• 1/2 tsp ground cumin
• sea salt
• freshly ground black pepper   
• 7-8 6-inch flour tortillas, warmed
• cilantro leaves with thin stems, guacamole, and sour cream, for serving

Preparation

For the Slaw

1. Combine the vinegar, lime juice, and shallot in a small bowl. Whisk in the oil and season with salt and pepper. 

Balsamic-Lime Slaw Dressing

1. Combine the cabbage and remaining ingredients in a large bowl. Cover and refrigerate if not using right away. Toss with the dressing 30 minutes before using.

Combined Slaw Ingredients

Slaw Tossed with Dressing

For the Tacos

1. Heat a skillet over medium heat and add the oil. Add the turkey, garlic, onion, oregano, and cumin and season with salt and pepper. Cook 7-8 minutes until the turkey is cooked through and the onion is soft. (Cook about 6 minutes if using turkey breast.)

Ground Turkey Mixture Beginning to Cook 

Cooked Turkey Mixture

To serve, place the turkey mixture in a bowl and serve the tortillas, slaw, cilantro, guacamole, and sour cream alongside to allow your guests to build their own tacos.