Category Archives: Ecrivez-moi!

Cette ancienne Casaouiya parle français! Je serai ravie de communiquer avec vous si vous avez des questions a me poser. Bon appetit et Bismillah!

The Kasbah Chronicles: Summer 2022 Musings and More! NEW COOKBOOK COMING

THE KASBAH CHRONICLES
April to June 2022
and a
Happy Fourth of July
(already?)


Bestila filled with Sweet Shredded Chicken
Recipe in Mint Tea and Minarets (easier to make than it looks!)

Musings
 A pet peeve: book theft

A quote from Gertrude Stein

Street Legacy, presents a new  exhibit at California Center for the Arts
and an unusual opera created in Escondido

RECIPES
Tomatoes!

This morning’s crop
to make SALMOREJO (see below)

My tentacular passion fruit vine


is barely a year old and has taken over our gazebo!

Chef Ron’s Salmon Koulibiac (see more below)
Koulibiac de Saumon (miam!)

Au Revoir
to A Biblical Feast and
Cooking at the Kasbah (in print for 21 years)

I am headed for Le Grand Est (Alsace Lorraine, Strasbourg, and Châlons-en-Champagne
land of my French ancestors. Any recommendations?
J’espère me rendre en France début septembre pour visiter la terre de mes ancêtres en
Champagne. Avez-vous  des conseils à partager?
Links of interest en français and in English

Kitty is selling antique and vintage Moroccan items

I love feedback

Musings:
My latest pet peeve and cautionary tale:
I shipped a box of 20 books to the Isabella Gardner Museum https://www.gardnermuseum.org/in Boston, which carries Edible Flowers: a Kitchen Companion in its lovely gift store. Imagine my dismay last week when the book buyer wrote me saying she received only 9 books. The box had been opened and 11 books “lifted”, box resealed and shipped to the museum. No one could explain this in the museum’s mail room. I had insurance and attempted to navigate the USPS nightmarish website to find the right forms. I gave up and have filed the claim via email.

I already “lost” a box of 22 books in the mail last January. Light fingered artists at work in the USPS system??.

RECIPE

Kitty’s Salmorejo
Variation on a theme:
Purchase ceviche or make your own and drop
some into a cup of salmorejo

Serves 4

1 cup cubed day-old country-style bread, torn into pieces
1 cup broth or water
4 large, ripe tomatoes (1 ½ to 2 lbs), peeled, and coarsely chopped
1 clove garlic
1/4 cup rice vinegar
1/2 cup extra virgin olive oil
2 teaspoons salt
2 hard-boiled eggs, peeled and chopped (optional)
3 ounces prosciutto, finely chopped (optional)

Soak bread in ½ cup broth or water.
Combine soaked bread, tomatoes, garlic, vinegar, olive oil, salt, and remaining broth in a blender. Blend for about 3  minutes until velvety smooth. Transfer to a bowl, cover, and refrigerate for at least 4 hours, or until well chilled.
Just before serving, test the soup for salt. Thin it out with a little broth, water, or tomato water if desired. Ladle into small bowls, garnishwith chopped eggs, prosciutto, OR CEVICHE!

Blood Orange juice is a good alternative to lemon juice


Blood oranges can remain quite acid, even after months on the tree. I squeeze the juice, and boil it down with enough sugar to make syrup. Drop a little into a glass of champagne.

The same goes for Passion Fruit juice. In Guadeloupe and Martinique, passion fruit is called MARACUDJA, and the juice is used instead of lemon juice to marinate fish. Hawaii know passion as LILIKOI. I freeze it in ice cube trays and use it as required. 

Gertrude Stein has always fascinated me, as has her famed art collection in her apartment of the Rue de Fleurus in Paris.
A rose is a rose is a rose,” she wrote. The Curious Home of Food Writer and Dilettante, Gary Allen, a most original site at http://justserved.onthetable.us/ list another of Gertrude’s quotes:  “A vegetable garden in the beginning looks so promising and then after all little by little it grows nothing but vegetables, nothing but vegetables.” Soooo Gertrude!!!

A novel take on salmon:
Our friend and accomplished barbecue chef Ron Baker treated us to Coulibiac of Salmon, en français Koulibiac de Saumon or Saumon en Koulibiac. The salmon for Ron’s eye-popping rendition is imported and filleted on arrival by the experts of https://harborpelican.com  at Oceanside Harbor. The professional fishermen specialize in locally-sourced fish. Fresh-caught salmon is the exception they imported from Norway. Ron butterflied and stuffed the salmon with rice, mushrooms and other mouth-watering ingredients, rolled it up and wrapped it in bacon. What’s not to like?

Ron, can we have a repeat???
New shows and events:
The California Center for the Arts has reopened with a new show called STREET LEGACY https://artcenter.org/event/street-legacy-socal-style-masters. The exhibit gathers art by renowned street artists from Southern California. I attended the opening and can tell you the art work once known as graffiti has come a very, very long way. Many artists attended the opening, and provided a spectacular fashion show as well. What creativity! What fun! And what artistry. I had no idea!
Make an appointment to view the galleries. Docents will return later in the year.http://artcenter.org



Slick and Bruce’s cars greet you at the entrance.


Marc Esquer is a well-known San Diego street artist whose artwork graces many a San Diego venue (and even Japan!) Escondido-based Zane Kingcade produces custom artwork, and sells art supplies on Grand Avenue in Escondido. The show features four of his creations.

A NEW OPERA OPENS IN ESCONDIDO:
I attended a chat with the producers, directors, and some of the artists for WITNESSES. The artists come from L.A, New York, and right here in Escondido. What a gifted bunch. This is the reason the opera is called WITNESSES: https://artcenter.org/education/ccae-conservatory/witnesses/

5 TEENAGERS. 5 DIARIES.

5 SONGWRITING TEAMS THAT BRING THEIR VOICES TO LIFE.

From the diaries of Éva Heymann, Dawid Rubinowicz, Moshe Flinker, Renia Spiegel and Yitskhok Rudashevski – each diary revealing one voice – one teenager coping with the impossible reality of the Holocaust. But in the words they left us, they reveal one insurmountable truth: You may be able to kill us, but you can never destroy our spirit. These five stark accounts, set against a haunting, beautifully constructed song cycle, are a testament and an inspiration to the best of the human soul.

Practice your French:
Ready for more IDIOTISMES GASTRONOMIQUES?

More gastro news from France: Où sont passés les grands chefs de France?
https://www.bbc.com/travel/article/20220614-the-exodus-of-paris-chefs-to-the-countryside

New Asian market in Vista. It opened a few months ago at 1215 S. Santa Fe avenue. Here, you will find most of the items you need for your Asian-inspired meals, from rice noodles, to sambals and Asian vegetables. Friendly owner Thavy is from Cambodia and owns the market with his wife Julie Thach.

Au-revoir to:
A Biblical Feast, now officially out of print
and to
Cooking at the Kasbah: Recipes from My Moroccan Kitchen.  I love this cookbook. I have to let it go after 22 years and ten printings. Wish I could find a publisher to have it reprinted!!

BONJOUR TO:
BITTER SWEET: A WARTIME JOURNAL AND HEIRLOOM RECIPES FROM OCCUPIED FRANCE
Not quite ready for prime time yet, but coming soon!  Stay tuned.

KITTY is selling:
Please drop me a note if you would like pictures of Moroccan items I am selling: cookware, wood, lamps, lithographs, vintage Berber jewelry, antique rugs and textiles. Better yet, if you live close by: make an appointment to come by and see. Drop me a line.

May COVID remain in your rear view mirror.
Bismillah
and
Bon Appétit
I LOVE FEEDBACK!

The Kasbah Chronicles: October 2021 C’est l’Halloween!

The Kasbah Chronicles
Les Chroniques de la Kasbah
In English and en français
Now it its 13th year
C’est la 13ième année!
 A FIERY SUNRISE IN VISTA
VIVE l’HALLOWEEN

The French have adopted our custom. C’est vraiment too much!
Even in my mother’s hometown of Châlons-en-Champagne
http://www.lhebdoduvendredi.com/article/41646/programme-mortelpour-challoween

MUSINGS

My literary trip to New England
Notes on my upcoming cookbook
Recipe: a repeat for Thanksgiving
My Algerian great-grandmother’s cassolita
Links of interest
Idiotismes Gastronomiques: brush up on your French idioms
A new farm stand: From the exclusive Golden Door Spa
Moroccan items for sale

MUSINGS:
It has been a month since I returned from a literary tour to New England to view the leaves turning in Massachusets, Maine, Vermont, and New Hampshire. As usual, my friend and colleague Susan McBeth, founder of Adventures by the Book (https://adventuresbythebook.com) had pulled out all the stops. Our 9-day tour flew by, with a private tour of  Beacon Hill homes in Boston, a magical evening inside the city’s legendary Athenaeum library,

visit with local authors, and visit to the homes of major American literary figures such as the home Little Women and Louisa May Alcott, chez Longfellow in Portland, ME, Thoreau’s farmhouse digs, and Robert Frost’s enchanted forest and tree-lined Poetry Trail.

 

A thrill for me was to “visit” my book, Edible Flowers: A Kitchen Companion, on display in the gift shop of at the quirky and awe-inspiring Isabella Stewart Museum in Boston. I love finding my books in such famous “homes.”

https://www.gardnermuseum.org

Boston has discovered fish tacos (so has Paris, by the way…but that is another story.)

One of my quests? To eat as many lobster rolls as possible. I am happy to report I overdosed.

We did see the leaves turn, we walked under a covered bridge, and we ate more  lobster rolls. Oh yes! We even went on a lobster fishing expedition near Kennebunkport, ME. Good news: the lobster catch this year is excellent. Lobsters have returned to the waters of New England.

One of the most unusual items I discovered along the way is this Moroccan Rose and Grapefruit flavored vodka—in the wilds of Vermont. Really? Tasted like pure vodka to me!
https://www.smugglersnotchdistillery.com/spirits/moroccan-rose-and-grapefruit-flavored-vodka/ In Jeffersonville VT
Smugglers’ Notch Distillery® is a father/son partnership in Jeffersonville, Vermont. The distillery was founded in 2006 at the foot of the famed Smugglers’ Notch, site of many a clandestine bootlegger’s run through this rugged Vermont mountain pass.

Recipe: Cassolita

(I will spare you a repeat of comedian Art Buchwald’s column on Le Jour de Merci Donnant (where he explains Thanksgiving to the French, but I still think it’s hilarious!) And cassolita is the perfect side dish for turkey

Kitty’s Cassolita
Moroccan Squash with Caramelized Onions
(serves 4)
 

1 lb Mediterranean pumpkin or butternut squash
2 large onions, thinly sliced
1/4 C vegetable oil
2 tsp ground cinnamon
2 T sugar
Salt and pepper to taste
1/2 C raisins, plumped in warm water and drained
1/4 C slivered almonds, toasted

Place unpeeled squash in baking dish and bake at 350 degrees F until soft, about 1 hour. Let cool. Peel and cut into serving pieces and place in baking dish.

Cook the onions in the oil, with the cinnamon, sugar, salt, and pepper, until very soft, about 15 minutes. Add the raisins and cook 5 minutes longer. Spread the mixture over the squash, sprinkle with the almonds, cover with foil, and return to the oven to heat for 20 minutes.
PS: This can be made a day ahead.

Closer to home:
https://spectatorworld.com/life/avocado-angst-safe-eat/

Where have the avocados gone? Quelle tristesse, où sont passés les avocats (fruits, pas les hommes?)
Not avocados as well! What’s left to eat in this diet crazy world! I live a few miles from the avocado capital of the world: Fallbrook, CA. Have they heard the news?? Their avocado festival draws 100,000 visitors each year. No guacamole in my life? Are you kidding? Where does that leave tacos, chiles rellenos and Superbowl dips??

Roi du chocolat:
The world’s future king of chocolate lives close by, in San Marcos, CA. Bonne chance!
https://www.sandiegouniontribune.com/communities/north-county/san-marcos/story/2021-10-13/san-diegos-surfing-chef-christophe-rull-crowned-americas-chocolate-king

Teslas in my maman’s home town of Châlons-en-Champagne. It’s fun to follow the news of the town where my mother was born, and where my maternal great-parents lived until the mid-1920s. I have been steeped in THEIR lives for the past 18 months—from the Belle Epoque to the end of WW2, through their own handwritten legacy: a daily journal and 70 family recipes. A gut-wrenching project. What would be their reaction upon this latest mode of transportation?
http://www.lhebdoduvendredi.com/article/41543/les-vehicules-electriques-de-tesla-bientot-a-chalons

Edible Flowers: A Kitchen Companion has also found a home at the beautiful Sherman Library and Botanical Gardens in Corona del Mar, CA. An ideal time to visit is during the holidays.
https://thesherman.org

Discovery of the month: Idiotismes gastronomiques: 
I stumbled upon the most brilliant Wikipedia page called idiotismes gastronomiques. https://fr.wikipedia.org/wiki/Liste_d%27idiotismes_gastronomiques_fran%C3%A7ais
Francophones and francophiles, you need to read this to enrich your knowledge of French idioms and  penetrate the French soul. So many terms of endearment and insults have to do with food:
Do you belong to le gratin, better yet, le gratin parisien? The Parisian upper class? Not I!
 
Tu n’es pas dans ton assiette ? You are not in your plate? Are you not feeling well??
 
Mon bout de chou: my little piece of cabbage, is what my mother used as a term of endearment
 
Prendre de la bouteille, to acquire the bottle, applies to all of us : it means to grow old! It goes with prendre de la brioche, to acquire some brioche…to gain weight.
 
My father was always guilty of this:
Appuyer sur le champignon, to push on the mushroom, or push on the gas pedal.
 
And Elle a bu le bouillon d’onze heures…she drank the broth of the eleventh hour…the potion which will send her to the next world.


Bismillah and Bon Appétit and
UN BON L”HALLOWEEN…

PS: I am still downsizing and getting rid of a number of vintage and antique Moroccan artifacts.  Please send me an email if you would like to view the items before the holidays.

The Kasbah Chronicles: Valentine’s edition 2021

MUSINGS

The Kasbah Chronicles

Les Chroniques de la Kasbah

 

Happy Valentine’s DAY

Bonne Fête de Saint Valentin

In Praise of CENTENARIANS

Kitty in the media:

WineDineandTravel magazine: California’s historic HIGHWAY 395

Podcast with Kitty: Moroccan cuisine: an overview

Classes and presentations

 

Links of interest

News of Morocco and beyond

Moroccan items for sale

 

MUSINGS:

     I perch on the edge of another momentous birthday, I need to salute two centenarians in my life: Flor, my mother’s first cousin, who reached this milestone last August—and whose voice sounds as lively today as that of an 18-year-old’s; and Irene, who has reached 103 and was one of the very first passengers to join me on my gastronomic tour along the Kasbah Trail three decades ago. What role models!

Covid and confined — with a BIG difference: My husband and I got our first dose of the vaccine. Funny how a weight has been lifted from our shoulders—even though we need a second dose.

The confinement has not put halt to my work. I am knee-deep in family history spanning WWI and WWII—recipes from Alsace-Lorraine included, bien sûr.

My thoughts return to last year at this time: I was in heaven petting the whales in Baja California and making snowballs in Baja’s sierra. That trip has kept my wanderlust at bay for the past 12 months, but enough already!

Je voudrais saluer deux amies centenaires : cousine Flor, qui a passé le cap en août dernier, et Irene, qui va avoir 103 ans! Toutes deux dignes de ma profonde admiration.

GROSSE différence entre ce mois de confinement et mes dernières Chroniques : mon mari et moi avons finalement obtenu la première dose du vaccin. Si vous regardez les nouvelles, vous savez que les USA ont été lents à démarrer. J’espère que les choses se sont mieux passées chez vous. On respire mieux, mais à 6 pieds de distance! Heureusement que l’an dernier à cette date, j’ai pu aller au Mexique, en Californie du Sud caresser les baleines !

Virtual presentations:

Spices in Moroccan cooking

Friday, Feb. 26, 2021

2-3:30PM

FREE

Registration required

Coronado Public Library (and it is a beautiful one!)

The use of cumin in tagines and other Moroccan dishes. This is a great program sponsored by the library called Spice it Up, Coronado! FREE! But you need to register.

https://live-coronado.pantheonsite.io/events/february-spice-it-coronado

Facebook and Instagram:

https://www.facebook.com/CoronadoPublicLibrary/

Kitty in the media:

WineDineandTravelmagazine.com

Looking for a sort of STAYCATION (nouveau mot à la mode: en vacances près de chez soi.)

Un autre voyage très sympa en janvier 2020.

Here is my article on California’s Highway 395—a slice of historic California

https://winedineandtravelmagazine.com/wdt/calcoast/

Kitty and a Podcast:

Moroccan cuisine: influences and history

https://www.youtube.com/watch?v=sX-WfB9r00U.

https://www.youtube.com/watch?v=zC7_bInxIfE.

Apricots in Silicon Valley even rate their own museum: Abricots de Silicon Valley.

https://heritageparkmuseum.org/sample-page/orchard-heritage-park

Il ne faut pas oublier qu’avant de devenir le paradis des techies, Silicon Valley était couverte d’arbres fruitiers notamment des meilleurs abricotiers du pays.

I was thrilled to read the article on apricots, and had to share my apricot adventures in Silicon Valley. I visited several farmers in late 1999—among them the famous Mariani orchards in Morgan Hill, CA. Andy Mariani, who is still in business, is one of this country most knowledgeable stone fruit experts (https://andysorchard.com.) (They ship!) He shared a recipe for The California Farm Cookbook (Kitty Morse, Pelican Publishing).

CALIFORNIA APRICOTS: A History (and a recipe)

Mariani Orchards’ Apricot-Amaretto Sandwiches

“On our family farm,” says Andy Mariani of Mariani Orchards, “autumn is a favorite time of the year.”  The tall, dark-haired, and soft-spoken Andy is proud to carry on the family tradition–one begun by his forefathers who originated in Vis, an island off the Dalmatian Coast.  The senior Mariani began farming in California in 1932, finally settling in the idyllic Morgan Hill area of the Santa Clara Valley–the perfect location to grow plump apricots and sweet cherries.   Andy’s brothers and sisters help in the running of the orchard as well as in the ever-expanding mail-order business.  “Fruit grown elsewhere in California doesn’t seem to have the sweetness ours do,” says Andy, who credits the high quality of the Mariani fruit to the proximity of the ocean, and to a cool growing season.  The delicious result of the Mariani’s labors is evident when biting into the oversized, dried Blenheim apricots which they use to make their superb Apricot Amaretto-Sandwiches.

Marzipan OR almond paste (available in supermarkets or specialty food stores)

Almond extract or Amaretto liqueur

Jumbo, dried Mariani apricots to suit

Guittard A’peels dipping chocolate (#9760)

If using marzipan, which is sweeter than almond paste, use a few drops of almond extract or Amaretto to cut sweetness.  Roll marzipan or almond paste into a log shape, until it reaches the same diameter as the apricot half.  Cut round patties about 1/4″ in width.  To assemble sandwich, trim apricot half to perfect circle on sheet of wax paper.  Place almond paste patty on top, and cover with second apricot half.  Squeeze slightly so filling adheres to apricot.  Trim to size.  If smaller sandwich is preferred, simply cut in half.  For extra special treat, dip sandwich in melted chocolate.  Let cool on wax paper.  Store in airtight container until ready to eat.

Note:  Almond paste is available in bulk from large bakeries.  Commercial marzipan found in supermarkets tends to be very sweet.  Guittard A’peels dipping chocolate #9760 is specially formulated to stick to dried fruit.  You can order the 2″ wide jumbo apricots directly from the Marianis.

Flashback to Mint Tea and Minarets: a banquet of Moroccan memories, and our historic medina of Azemmour.

Azemmour vu du ciel 2020 Nous vous proposons des vues d’Azemmour comme vous ne les avez jamais vu.

https://youtu.be/CTMLXL2rxg0

Speaking of COVID:

https://laquotidienne.ma/article/actualites-economiques/covid-19-le-premier-scanner-de-depistage-au-maroc-et-en-afrique-installe-a-casablanca United Imaging Healthcare (UIH), grand acteur international dans le domaine des équipements médicaux, a introduit le tout premier système de dépistage Covid-19 en Afrique.

Did you know ?
French in Africa: French is the official language of 21 countries in Africa. (They don’t mention North Africa, but they should!

Nouveau mot de vocabulaire:

New FRENCH WORD: OVER THE TOP !!! I leave it up to you to translate.

Un afterwork au bureau, des amis à la maison, une envie d’Alsace, un match de football, basket ou rugby…

Received from Morocco: I love the spellings…« le nouveau président (djo baidn donc bay bay korona »

Bon appétit! A la prochaine!

Kitty

Recipes to Fend off the Coronavirus

Here are recipes I mention in the March/April edition of the Kasbah Chronicles. I hope you enjoy them

I love getting feedback, so if you like them or have a question, please contact me or post a request on the page

A bas le corona virus

Kitty’s Fight the Virus Vegetarian Harira with Kale

Serves 8

I use my crockpot!

2 tablespoons olive oil

2 medium onions, sliced

1 (14-ounce) can whole tomatoes

1/4 teaspoon ground ginger

1/4 teaspoon cinnamon

1 teaspoon turmeric

8 Spanish saffron threads, crushed

½ bunch cilantro

10 sprigs flat-leaf Italian parsley

Salt and freshly ground pepper to taste

6 cups vegetable broth

1 cup wheat berries, soaked and preferably, pre-cooked

1 (15-ounce) can garbanzo beans

4 cups chopped kale leaves (or chard)

Wedges of lemon

In a slow cooker or soup pot, heat the oil and cook the onions until wilted.

In a blender or food processor, process in increments until fairly smooth, the tomatoes, ginger, cinnamon, turmeric, saffron, cilantro, parsley, salt, and pepper. Add this mixture to the onions and bring to a boil. Add the broth and wheat berries and cook until tender.

About 20 minutes before serving, add undrained garbanzo beans and kale.

Serve in large soup bowls. Squeeze a little lemon juice into each bowl. Leftover harira freezes very well.

Adapted from 365 Ways to Cook Vegetarian by Kitty Morse

You will also find variations of this recipe using lamb in Cooking at the Kasbah: Recipes from my Moroccan Kitchen (Chronicle Books 1999) and Mint Tea and Minarets: A Banquet of Moroccan Memories (La Caravane 2014.)

 

 

Kitty’s  What’s in my Fridge

Kale Soup with zucchini and onion

Leftover roasted zucchini

3 boiled baby potatoes

1 cooked sweet potato

4 to 6 leaves Kale or Swiss chard, broken up

½ onion

Make 2 cups broth with BETTER THAN BOUILLON!

In a small pan, cook all ingredients except bouillon until tender. Let cool.

Blend until smooth, adding bouillon in increments. Salt and pepper to taste

 

Kale with Chermoula:

Serves 2 or 3

Adapted from From Cooking at the Kasbah: recipes from my Moroccan Kitchen, p. 59

I  blanch the leaves for a minute or two. I strain them and let them cool. Using scissors, I chop them into small strips. Then, I am ready for action! Kale ( or chard, or mallow (bokkola in Morocco, or spinach)  with Chermoula. This is a dish dear to Moroccan hearts.

1 bunch baby kale

5 or 6 tablespoons extra virgin olive oil

2 cloves garlic, minced

2 teaspoons ground cumin

2 teaspoons sweet Hungarian paprika

Preserved lemon rind, finely diced, to taste (refer to my video on YouTube)

½ cup water

Blanch the kale, and strain. Cut into thin strips.

In a small pan or skillet over medium heat, combine olive oil, garlic, cumin and paprika. Stir to blend and do not burn or the spices will turn bitter. Add kale and water. Cover and cook until kale is very tender, 15 to 20 mns. Add diced preserved lemon rind to taste, and a pinch of salt, if necessary. Stir again. Remove from heat. Serve at room temperature.

Easy Overnight Vegetarian Lasagna

Adapted from 365 Ways to Cook Vegetarian by Kitty Morse

Prep:  35 minutes

 Cook:  1 hour 30 minutes 

Stand: 8 to 24 hours

Serves about 6

You can prepare this the day before and refrigerate until cooking time.

I sometimes spread fresh or creamed spinach or fresh diced tomatoes over the zucchini.

Note: I like to mix red sauce and white sauce. I sometimes add dabs of basil pesto on my layers (Costco has a delicious)

 

2 tablespoons olive oil

2 large onions, diced

1 red bell pepper, seeded, and cut into strips

2 garlic cloves, minced

3 cups prepared spaghetti sauce

1/2 cup red wine

1 (14 1/2-ounce) can Italian-style diced tomatoes

2 cups sliced button mushrooms

1/2 cup chopped Italian parsley

1 teaspoon salt

1/2 teaspoon pepper

1 teaspoon dried oregano

9 to 10 uncooked lasagne

4 medium (about 4 cups) peeled zucchini, very thinly sliced

Shredded parmesan cheese

  1. In a 6-quart Dutch oven, heat olive oil. Cook onion, pepper, and garlic over medium heat, stirring occasionally until softened, 3 to 4 minutes.
  2. Add spaghetti sauce, wine, stewed tomatoes, and mushrooms. Cover and cook over medium heat, 15 to 20 minutes.  Remove from heat. Add parsley and salt and pepper.
  3. Cover bottom of a lightly oiled 9×13-inch baking dish with a thin layer of sauce. Arrange 1/3 lasagne over sauce.  Top noodles evenly with zucchini slices.  Cover zucchini with a little sauce.  Repeat procedure in the same order until all ingredients are used. Cover final layer with sauce.  Sprinkle with cheese

You should have 3 layers of lasagna. Cover tightly with aluminum foil, and refrigerate 8 hours or overnight.

  1. Preheat oven to 350°F. Bring dish to room temperature. Bake, covered, for 1 hour and 30 minutes.  Let stand 15 minutes before cutting.

 

Bon appétit!