Marys Kitchen

From My Home To Yours

Lasagna with Eggplant

January 4, 2017



  • 2 1/2 pounds Ricotta Cheese
  • 2 lg bundles of Spinach, Steam
  • Spinach, drain, chop and set aside.
  • 1 bundle of Parsley, Rinse, chop and set aside(save a small amount for garnish).
  • 1 lg Eggplant sliced thin, dipped in egg then dredged in flour
  • 3 Tbs Olive Oil 
  • One White Onion,chopped, 
  • 1 pound Shredded Mozzarella Cheese 
  • 1 pound Shredded Parmesan  Cheese
  • Sea Salt & Fresh ground pepper to taste
  • Oregano (just a dash)
  • Two boxes of Lasagna pasta noodles, cook using the instructions on the package, cook them until they are al dente, drain and set aside.          
  • Saute your onions until tender, set aside.
  • Mix Ricotta cheese, drained chopped Spinach, Parsley, Oregano and onions in a large bowl, salt and pepper to taste then set aside until needed.
  • Heat your Olive Oil in a skillet until hot but not smoking, fry your floured eggplant in oil until golden and set aside.

Now comes the fun part, it’s time to layer. In a large baking dish layer your Noodles, a thin amount of you Marinara Sauce, Browned Eggplant, Ricotta Mixture (making sure you completely cover with the cheese mixture), and a thin layer of the Marinara. Repeat the process then double the noodle layer over the top and fold over sides to create a nice shell. Pour a little sauce over the top and sprinkle with Mozzarella, Parmesan cheese and a bit of chopped parsley. Bake in a preheated oven at 375 degrees for about an hour or until golden and bubbly.Serve with a little Marinara Sauce over each  Portion and sprinkle with a bit of Parmesan cheese, enjoy! 

(Refer to the photos above for noodle placement and layering technique)

If you would like to make this a meat lasagna you can use Mamma Vendetti’s Meat Sauce instead of the Marinara. 

January 4, 2017

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Linguine & Scampi in a Beautiful Wine and Goat Cheese Sauce



  • Olive Oil and Butter, add 1/4 cup each.
  • Fresh Garlic minced ( 3 cloves minced or two teaspoons of chopped fresh garlic from jar).
  • Medium Sweet Yellow or White Onion chopped
  • Crushed Red Pepper, just a pinch or so depending on your style of heat.
  • Dry White Wine (a little for you and a little for the sauce) , about 1/4 cup
  • One Bunch of fresh Basil chopped
  • Goat Cheese (about 1/8 to  1/4 cup)
  • Lg Shrimp cleaned tail on, depending on the amount of people your serving (about 40 or so Lg shrimp)
  • One Box Linguine.
  • Sea Salt and Fresh Ground Pepper to taste, season to taste.

Prepare your pasta acording to directions on the box, make sure you do not overcook, I like mine al dente (tender yet slightly firm in texture), drain and set aside.

Heat pan and add Olive Oil and Butter, add your Garlic, Onion, Crushed Red Pepper and  Basil to pan and saute until the Onion is tender then add your Shrimp, White Wine and Goat Cheese,  saute together until Shrimp is pink and firm (see pictures above), do not overcook.  Toss your pasta into the sauce season with salt and pepper to taste and saute a couple minutes together so that the pasta can absorb some of the sauce, serve and enjoy!