Zucchini, Arugula Lasagne

The first major challenge to my 100-Ingredient mission occurred last night–16 days into 2013. Excited to run with an improvisation that my dear friend Joan had enlightened me to during a great visit last month, I set out to have a little fun with lasagna. Joan had made a lasagna using a layer fettuccine noodles, and since then, the idea of the white flour lasagna sheets has seemed like yesterday’s news. So even though I love lasagna (providing we are not talking about the ground beef version that remains forever stuck in the ’70s) I hadn’t included lasagna noodles on the 2013 Shopping List. My plan for shifting the lasagna paradigm was to slice zucchini long ways as a stand-in for the sheets of pasta. It’s embarressing to admit how excited I was about this plan, and even more embarrassing to admit the devastation that set in when I realized that I hadn’t included ricotta on the list. What to do? Just skip the ricotta? Double up on the mozarella? Then, remembering that plain, Greek yogurt seemed to be emerging as my savior this year, I decided to take a stab in that direction (and, of course, made a decision not to tell Anna and Bill that something was amiss until they evaluated the outcome on its own merits). I went for an 8×8 pan so that there would be less that went into Clover’s bowl in the event of a disaster. Bottom line: YES. The lasagna was delicious and the yogurt was a great substitute. It made me realize that I’ve never been much of a fan of ricotta to begin with. It’s kind of grainy, not particularly tasty and it usually ends up in big clumps. Turns out I can add ricotta to the list of old rules that I get to toss out.


  • 4 Tbsp. olive oil
  • 1 medium onion, chopped
  • 2 large garlic cloves, minced
  • 2 cups Arugula (or other dark greens)
  • 1 28 oz. can of chopped tomatoes
  • 2 tsp. oregano
  • 1 tsp. Kosher salt
  • 1 tsp. pepper
  • 2 large zucchini
  • 4 oz. spinach fettucini
  • 1 cup plain Greek yogurt
  • 1/2 cup parmesian cheese
  • 1 egg
  • 2 cups mozarella


Preheat oven to 350

Add 2 quarts of water to a large pan on the stove and heat to boiling.

Slice 2 large or 3 small zucchini longways into 1/4 slices. Lightly brush zucchini with 1 Tbsp. olive oil and cook at 350 degrees for 15 minutes.

Measure the remaining 3 Tbsp of olive oil into to a frying pan. Add onion and garlic, along with oregano, salt and pepper, and cook for 5 minutes until the onion becomes translucent.

Chop or tear up 2 cups of arugula or other greens. Add to onion mixture and cook for another 2 minutes. Add canned tomatoes and reduce heat.

Open a large can of chopped tomatoes and add to