Native: na•tiv /náytiv/

Native means born or produced in a specific region or country, but it can also apply to persons or things that were introduced from elsewhere some time ago...

Excerpt from The Pocket Oxford Dictionary and Thesaurus
By Elizabeth Jewell


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Entries in Main Courses (3)


Cheesy Lasagna

This lasagna is quick, easy and kids love it. It keeps for 3-4 days in the refrigerator and it can be made any time of year since it doesn’t require fresh tomatoes. Pair it with sautéed greens and a salad for a healthy meal. 

1 recipe All-Purpose Marinara (recipe below)
1/2 cup grated, standard semi-dried mozzarella
1/2 cup grated Parmigiano
1 ball (125 grams) fresh mozzarella, sliced thinly
2 links Italian sausage (chicken or pork)
1 box no-boil lasagna sheets
olive oil

First make the marinara. [Recipe below] It will take about 30 minutes. It can be made ahead of time. 

Pre-heat oven to 350โ„‰ (180โ„ƒ). Remove sausage from casing and fry until cooked, breaking the meat into crumbles.

To a standard lasagna pan (about 11” or 12” x 15”) add 2 tablespoons each olive oil and marinara to the bottom. Spread evenly. Add first layer of pasta sheets, breaking sheets as necessary to make them fit into the pan neatly. Add a thin layer of sauce then the fresh mozzarella. Add another pasta layer, another thin layer of sauce then the cooked sausage. Add another pasta layer, a thicker layer of sauce and the other two remaining cheeses.* Cover with foil. Poke small holes in the top for venting. Bake for 30 minutes.

Remove foil and continue baking until pasta is soft. A quick pass under the broiler makes for a nice crust on the cheese if desired. Serve hot.

* If you’ve never made lasagna, you will effectively be cooking the pasta in the liquid of the sauce so make sure there is enough sauce on top. Be generous - you don’t want crunchy pasta.

Printable .pdf available here

All-Purpose Marinara
Recipe by Amber Share

This is a very easy and healthy marinara recipe for use in pasta recipes and for lasagna when fresh tomatoes are not in season. You can also make a double or triple batch, freeze it in small containers and thaw as needed. 

2 cans (28 ounces) puréed tomatoes
3 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper

Heat the olive oil in a sauce pan. All at once, to the hot oil, add all ingredients except salt & pepper. Fry on high heat for 5 minutes (this gives it more flavor), stirring frequently. Add salt & pepper to taste— how much will depend on how salty your tomatoes are but be generous since your sauce will flavor the entirity of your dish. Simmer 20 minutes uncovered, stirring occasionally.

Printable .pdf available here