Q&A with Barbara Napier

1. Who inspired you to cook?
   My mom was the person to most influence me. I was cooking when I was 9 years old. Her pies were a treat for all. Even at 90 she and I made her Christmas cookies this year. Both my sisters are big time "cookers" so what would you expect?
2. What Kentucky ingredient could you not live without?
   There are several but I would say cornmeal and sorghum are my main loves.
3. If you could choose, who would you choose to cook a personal feast served at your home?
   My hero is Ouita Michel. She is one of my favorites. I dream of eating at her Holly Hill often.

Featured Recipe
Snug Hollow Farm Cookbook

Lasagna
Everyone enjoys lasagna. It makes a beautiful dinner. Fresh basil adds tremendous flavor!

Sauce

• 2 tablespoon pesto
• oregano
• 2 large cans - whole tomatoes
• 3 fresh garlic cloves

To make sauce, pour canned tomatoes, pesto, oregano, and fresh garlic into food processor. Mix well.

Lasagna Noodles
I use oven ready lasagna, it is quick and easy to use.

Cheese Filling

• 3 ½ – 4 cups ricotta cheese
• 2 eggs beaten
• 1 cup each mozzarella, parmesan and extra for layering

Mix ricotta with eggs, mozzarella and parmesan cheeses and put aside. Optional: fresh or frozen thawed spinach.

1. To make lasagna, begin by ladling a thin layer of sauce into an oiled lasagna pan and top with a layer of lasagna noodles. Spread ricotta mixture evenly over noodles and top with sauce. You may add a thin layer of spinach steamed and drained or a layer of fresh pesto.
2. Cover with layer of cheeses and another noodle layer. Spread on last layer of ricotta and top with sauce, mozzarella and parmesan. I like to add a light sprinkling of nutmeg over the top.
3. Cover loosely with foil and bake in a hot oven of 400° until bubbly and browned, about 50 minutes. We serve it with a mixture of chopped fresh tomatoes, basil and feta cheese.