Easy Peasy Lasagne

We adore cozy Friday nights at Cafe Drake, and more often than not in winter, spend them in happy solitude . . . catching up on the week's reading, treating ourselves to an unfamiliar bottle of wine and enjoying a leisurely prepared meal in front of the television (Showtime's Masters of Horror is our must-see TV for the evening). This week's last-minute entree, brainstormed from the contents of a depleted freezer and pantry, was so inspired we decided to share it with our visitors. Endless variations are possible of course, so find creative ways to throw in those bits-and-pieces that accumulate at week's end.

GREEN PEA LASAGNE

1/2 box lasagne noodles (boiled in salted water, drained and cooled) / 1 package frozen petite peas / 2 T. olive oil (use butter if you prefer) / 1/4 cup chicken stock / 3 T. white wine / salt, pepper, thyme, mint and dill to taste (dried herbs fine) / 1/2 lb. fresh mozzarella, sliced thinly / grated Parmesan cheese

1. Thaw peas slightly and place in blender with oil, stock, wine and all seasonings. Blend until very smooth.
2. Heat mixture to a low boil. Cool slightly and blend again to a velvet texture. If needed, add more wine or stock.
3. Taste for seasoning. The sauce should be rather salty.
4. Assemble in casserole dish beginning with a layer of sauce, followed by noodles, then cheese, noodles, sauce and so on. The top layer should be noodles completely covered by pea sauce.
5. Sprinkle generously with Parmesan.
6. Bake for 20-30 minutes at 350 degrees.

We're not recommending whole-wheat pasta for once; the delicate nature of the pea sauce is better enjoyed with regular noodles. We ate ours alongside bruschetta slices and kalamata olives. A mild but drinkable Merlot and TiVo made for a memorable, no-stress dinner. (Note: previously-recorded episodes of The Duel, I Love New York and Supernatural are recommended, but not essential.)