It’s time to be bad and break all the pasta rules to make this delicious & deconstructed lasagna. It is the perfect thing to make when you really don’t want to cook but you don’t want take-out. Oh and there’s no sauce — just pillowy mozzarella and lots of Pecorino. You’re welcome
YIELDS: 4 PREP TIME: 10 MINS TOTAL TIME: 25 MINS
INGREDIENTS
1 lb. lasagna noodles
kosher salt
2 tbsp. extra-virgin olive oil, plus more for drizzling
1 c. small onion, chopped
2 cloves garlic, minced
1 c. low-sodium chicken broth
1 lb. peas (fresh or frozen)
1/2 c. chopped parsley
1 1/2 c. freshly grated Pecorino Romano, divided
1 1/2 c. whole milk ricotta
1/2 c. mint leaves
Freshly ground black pepper
DIRECTIONS
- Bring a big pot of water a boil and season with salt generously. Place lasagna noodles in resealable plastic bag on top of a kitchen towel and break up noodles gently using a rolling pin. (Shapes can be different sizes.) Cook pasta according to package directions until al dente. Drain, reserving 1 cup pasta water, and return to pot.
- Meanwhile, in a large skillet over medium heat, heat oil. Add garlic and onion and cook until onion is softened, about 5 minutes or so. Pour in chicken broth and season with salt, then bring to a boil and simmer for 5 minutes. Add peas and stir until warmed through.
- Add cooked lasagna noodles, parsley and 1 cup Pecorino to skillet and mix until pasta is well coated. (If pasta is dry, add a splash of reserved pasta water.)
- Transfer pasta mixture to a large platter. Add large spoonfuls of ricotta all over and top with fresh mint, pepper, remaining 1/2 cup Pecorino, and a drizzle of olive oil. Serve immediately.
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