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Browsing Tag:

ricotta

Zucchini and Tomato Lasagna. Light, easy AND kids’ approved.

October 2, 2023
Authentic Italian Easter Pie with Spinach & Ricotta

April 5, 2023
The Best Italian Ricotta Crumble Cake – Torta Sbrisolona

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Creamy Zucchini Ricotta Lasagna Gluten Free

April 21, 2022
Ricotta Strawberry Cake +12M

June 30, 2020
Polpette di zucca e ricotta

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Torta salata di Frankenstein – ricotta e spinaci

October 24, 2016
Zucchini flower tart

June 10, 2016
Pasta con pomodori caramellati

July 4, 2015
Tortine di ricotta e mandorle

May 19, 2015

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About Me

Ciao! I'm Barbara. Welcome to BuonaPappa. I'm a mom of two active boys and a food blogger. Food is a passion for me and allowing my kids to love, appreciate and enjoy good and healthy food is my goal. Sharing my recipes with you it's a pleasure. Read more

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Oct 2

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Zucchini and Tomato Lasagna. When your kids ask you to make it again, you know you scored. 😆💕🎊
This is a light version of the traditional meat lasagna. No bechamel sauce involved. Fresh seasonal veggies, ricotta and (optional) some good quality ham.

INGREDIENTS:
one box of lasagna pasta (14 sheets)
3 large zucchini, cut in 3mm thin slices, lengthwise
4 medium heirloom tomatoes, soft and sweet, sliced in thick 5mm slices
1 medium tomato, chopped in small pieces
250gr ricotta cheese
100gr provola or fontina cheese in slices
5 Tbsp parmesan cheese, grated
2 slices ham
Olive oil
1/2 cup breadcrumbs
——
1 Tbsp sea salt + 1 Tbsp oil for the boiling water

PROCEDURE:
Bring a large pot with water to boil. Add the sea salt + olive oil and blench the lasagne for 3 minutes. Remove the lasagna sheets from the boiling water and let them dry on a kitchen towel.
Prepare all the ingredients on a table/countertop and start assembling the lasagna. At the bottom of a deep baking dish drizzle some olive oil and one handful of breadcrumbs.
Create a layer of pasta. Top with the zucchini slices and a layer of tomatoes. Top with ricotta + fontina or provola. Cover with a second layer of pasta. Repeat the zucchini layer + tomato layer + cheese layer. This time also add the ham in pieces. Cover with the third layer of pasta. Top with chopped fresh tomatoes, ricotta, parmesan cheese and a drizzle of olive oil.
Bake in a preheated oven to 400F for 20/25 minutes. Let it cool down 5 minutes and enjoy!
Leftovers are amazing too!!

#lasagna #zucchinilasagna #pasta #zucchini #familydinner #familymeal #kidsfood #toddlerfood #eatyourveggies ...

16 2

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Oct 1

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Parmigiana? Pasta norma? Eggplant fried balls? Baba Ganoush? Eggplant rolls?
Oh my, so many options. 😍😍😍😍

#farmersmarket ...

16 4

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Oct 1

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A sea of peanuts. Do you want some?
#farmersmarket ...

10 1

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Sep 27

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Mid season lunchbox. Summer bagels with cream cheese + cucumbers and cherry tomatoes and Fall zucchini pumpkin spice bread. It’s that time of the year, we are saying bye bye to summer welcoming Fall.

#lunchbox #schoollunch #lunchboxideas #schoollunches #kidslunchbox #toddlerlunchbox ...

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Sep 26

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Orange roasted chicken. Juicy & tender. The perfect recipe for family gatherings (you will impress your guests) with the minimum effort.

Ingredients:
1 whole chicken, organic if possible
2 large oranges
Rosemary
Thyme
2 tsp Sweet paprika
2 cloves Garlic
Sea salt
Olive oil
Potatoes

In a bowl mix together the zest of one orange, 1 Tbsp minced rosemary and 1 Tbsp min ed thyme, 2 cloves minced garlic, 1 tsp sea salt, 2 tsp sweet paprika and 3 Tbsp olive oil. Mix into a paste.

Place the chicken (patted dry with a paper towel) in a large baking dish. Spread the paste all over it, spread some paste in between the chicken breast and the skin too.

Add 1 tsp sea salt inside the chicken all together with a few rosemary and thyme sprigs. Add also 1 orange cut in quarters. To release more flavor poke the orange skin with a knife.

Tie the chicken legs with a kitchen twine. Place the chicken breast up on the dish.

In a bowl add the potatoes: peeled and chopped in small pieces. Dress with 1 tsp sea salt and 2 Tbsp olive oil and mix. Place the potatoes all around the chicken.

Roast the chicken in preheated oven to 425F for 1.5hr. Once cooked remove from the oven, cover with parchment paper and a towel and let it rest 5 min before serving. Enjoy!

Leftovers are wonderful for a chicken salad or sandwich. ...