Living in Santa Fe with Ricky Allen | March Episodes 1 and 2

Hello and thank you for checking out my latest episode of Living in Santa Fe with Ricky Allen!
This week, my real estate partner Cathy Griffith is joining me to provide quality
Spring Break tips for families in Santa Fe.


Here’s Cathy’s short list of Spring Break activities:

Mother’s Farm

The Georgia O’Keeffe Museum Spring Break Family Program

The International Folk Art Museum

Ski Santa Fe Snow Sports School

Another great resource is Tumbleweeds Magazine.


Now, what you have all been waiting for…. our favorite vegetarian lasagna recipe, originally from Ina Garten a.k.a. the Barefoot
Contessa– with a few modifications.

Roasted Vegetable Lasagna

  • 1½ pounds eggplant, unpeeled, sliced lengthwise ¼ inch thick (make sure the pieces are not too thick)
  • ¾ pound zucchini, unpeeled, sliced lengthwise ¼ inch thick
  • ⅔ cup olive oil (Ricky recommends Napa Valley Naturals- Organic)
  • 1 tablespoon dried oregano
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon minced garlic (3 cloves)
  • 10 ounces lasagna noodles, such as De Cecco
  • 16 ounces fresh whole-milk ricotta
  • 8 ounces creamy garlic and herb goat cheese
  • 2 extra-large organic eggs, lightly beaten
  • ½ cup chopped fresh basil leaves
  • 1 cup freshly grated Parmesan cheese, divided
  • 4½ cups good bottled marinara sauce, such as Rao’s, or your homemade version (40 ounces)
  • 1 pound lightly salted fresh mozzarella, very thinly sliced


Image credit: Kimberley Hasselbrink

Preheat the oven to 375 degrees. Arrange the eggplant and zucchini in single layers on 3 sheet pans lined with parchment paper. Brush them generously with the olive oil on both sides, using all of the oil. Sprinkle with the oregano, 1 tablespoon salt, and 1½ teaspoons pepper. Roast for 25 minutes, sprinkle the garlic evenly on the vegetables, and roast for another 5 minutes, until the vegetables are cooked through. Remove from the oven and lower the temperature to 350 degrees.

Fill a very large bowl with the hottest tap water and add enough boiling water to bring the temperature to 140 degrees. One at a time, place the noodles in the water and soak them for 15 -minutes, swirling occasionally so they don’t stick together. Drain and slide the noodles around again.

Combine the ricotta, goat cheese, eggs, basil, ½ cup of the Parmesan, 1½ teaspoons salt, and ¾ teaspoon pepper in the bowl of an electric mixer fitted with the paddle attachment and mix on low speed.

Spread 1 cup of the marinara in a 9 × 13 × 2-inch baking dish. Arrange a third of the vegetables on top, then a layer of the noodles (cut to fit), a third of the mozzarella, and a third of the ricotta mixture in large dollops between the mozzarella. Repeat twice, starting with the marinara. Spread the last 1½ cups of marinara on top and sprinkle with the remaining ½ cup of Parmesan. Place the dish on a sheet pan lined with parchment paper and bake for 60 to 70 minutes, until the lasagna is browned and bubbly. Allow to rest for 10 minutes and serve hot.


Copyright 2014, Make It Ahead by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved (with a few modifications:)


Call Now Button