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Broken Lasagna is Summery, Greens-Packed & Ready in 20

Consider this recipe a lighter, more casual way to enjoy lasagna, that crowd favorite, for a summery weeknight dinner.

Weeknight Broken Lasagna with Lots of Greens
Weeknight Broken Lasagna with Lots of Greens
by Sarah Waldman

Rather than layering noodles with loads of ground meat, cheese, and tomato sauce (which is delicious during a snowstorm but not my favorite when it’s 80° and sunny), you boil the long, wide noodles (alternatively, break them up before you boil) and toss them with a hefty dose of lemony ricotta cheese flecked with fresh mint and a load of minced chives. No need to turn on the oven.

Green!
Green!
Photo by Elizabeth Cecil

Then comes the fun part: loading on the greens. I like to add both quickly sautéed early summer beauties (in this case asparagus and peas) as well as punchy raw greens (watercress is a personal favorite, but baby arugula is also delicious).

Summer, we've been waiting for you!
Summer, we’ve been waiting for you!
Photo by Elizabeth Cecil

This is just the kind of meal that tastes best eaten on the front porch or on a picnic blanket in the backyard. And the best part, it only takes twenty minutes from start to finish.

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Weeknight Broken Lasagna with Lots of Greens

By Sarah Waldman

  • 1
    pound lasagna noodles

  • 15
    ounces whole milk ricotta cheese

  • 2
    lemons, zested and juiced

  • 1
    tablespoon finely chopped mint

  • 3
    tablespoons minced chives

  • 1/4
    cup plus 1 tablespoon extra-virgin olive oil, divided

  • 1
    bunch asparagus, ends trimmed and stalks sliced in half lengthwise

  • 1
    cup peas

  • 1
    handful basil leaves, roughly torn

  • 1
    bunch watercress or baby arugula, roughly chopped

  • 1/3
    cup pine nuts, toasted in a dry pan

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What’s your favorite summer varation: eggplant, corn, tomatoes, lots of greens? Tell us in the comments below.

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