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Broken Lasagna with Summer Vegetables


Deconstructed lasagna tossed with fresh summer veggies and ricotta cheese. Inspired by a recipe in Food Network Magazine.MORE+LESS-

1

orange or yellow bell pepper, roasted, and chopped

1 1/2

lb zucchini (about 3 1/2 cups), quartered and sliced

1

lb lasagna noodles, broken into bite-size pieces

1

cup cherry or grape tomatoes, halved

1/2

cup ricotta cheese, plus more for topping

1

small bunch chives, chopped

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  • 1

    To roast the pepper: Using tongs or a skewer, place pepper directly over a high heat flame on a gas stovetop. Rotate constantly against the flame until the skin is mostly charred, about 10 minutes. Remove from heat and place in a bowl covered with plastic wrap to steam and cool, about 10 minutes. Rub off skin with fingers or a paper towel and slice. Set aside.

  • 2

    Toss zucchini with salt and place in a colander over the sink for 10 minutes to remove excess moisture from the zucchini.

  • 3

    Bring a large pot of salted water to a boil. Add lasagna noodles and stir. Cook noodles until al dente, about 10 minutes. Drain and set aside.

  • 4

    Meanwhile, pour olive oil in a large skillet over medium-high heat. Add roasted pepper, zucchini, tomatoes, lemon zest, garlic, salt and pepper. Cook until zucchini is slightly softened, about 5 minutes. Remove from heat.

  • 5

    In a large bowl, toss noodles with vegetable mixture. Add ricotta cheese, half the chives and more salt and pepper to taste and toss to combine. Divide among serving bowls and top each serving with remaining chives and small dollops of ricotta cheese.

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More About This Recipe

  • Sometimes, the stars align, the laundry is done, my hair looks just right and I don’t have anything stuck in my teeth… and I can make a decent pasta dish.I know you think I’m kidding, right? But seriously – I have a knack for totally ruining what should be the easiest dinner in existence (well, besides cereal). There’s either too much pasta sauce or not enough. The noodles are overcooked or hard as rocks. I’ve added too much cheese and it’s now turned into a congealed wad of cheese in the center of the bowl (which my cheesemonger husband doesn’t seem to mind) or I’ve added so much leftover pasta water I’ve turned our dinner into watery pasta soup. It’s not pretty.Oh, but thankfully, oh-so-thankfully, this recipe for Broken Lasagna with Summer Vegetables works for me Every. Single. Time. My hair can even look like a rat’s nest and laundry can be scattered all over the house and yet, this dish just works. Why? Because it’s ridiculously easy to make, it’s unique, it’s delicious, it’s healthy, it’s everything I’ve ever wanted in my life. And it’s (obviously) fail-proof.Divide this tasty pasta dish among serving bowls and top with the remaining chives and little dollops of ricotta for purdy-ness.AND THAT’S IT. See what I mean? So simple. So tasty. So friendly for the pasta illiterate – and for the taste buds.More Lasagna RecipesLasagna lovers rejoice! Here are even more lasagna recipes to share!

  • About 1/2 cup extra-virgin olive oil, divided
  • 3/4 pound zucchini (about 2 medium), ends trimmed, thinly sliced crosswise between 1/8 and 1/4 inch thick
  • Kosher salt
  • 3/4 pound summer squash (about 2 medium), ends trimmed, thinly sliced crosswise between 1/8 and 1/4 inch thick
  • 3/4 pound Japanese eggplant (about 2), ends trimmed, thinly sliced crosswise between 1/8 and 1/4 inch thick
  • 15 no-boil lasagna noodles (1 box)
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1 quart whole milk
  • 2 ounces freshly grated Parmigiano-Reggiano cheese
  • 1 quart homemade or store-bought crushed tomatoes
  • 3/4 pound fresh mozzarella cheese, torn into rough chunks
  • Handful of basil leaves

In a large skillet, heat 2 tablespoons olive oil over high heat until shimmering. Working in batches and being sure not to crowd the pan, add zucchini, season with salt, and cook, turning, until just tender and browned in spots, about 4 minutes per batch. Add more oil as needed to prevent pan from drying out, and adjust heat as needed throughout to maintain a very hot, but not heavily smoking, pan. Transfer each batch to a baking sheet and spread in an even layer to cool, then transfer cooled slices to a second baking sheet or plate. Repeat with remaining zucchini, squash, and eggplant until all vegetables are lightly browned.

Place lasagna noodles in a 9- by 13-inch casserole dish and cover with hot water. Let noodles soak while you prepare the white sauce, agitating them every few minutes to prevent sticking, about 20 minutes total.

Heat butter in a medium saucepan over medium heat until melted. Add flour and increase heat to medium-high. Cook, stirring butter and flour with a whisk until pale golden blond, about 1 minute. Whisking constantly, slowly drizzle in milk. Continue to cook, whisking frequently, until mixture comes to a boil and thickens. Remove from heat and add Parmigiano-Reggiano. Whisk until smooth. Season to taste with salt. Set aside.

Season crushed tomatoes to taste with salt.

Preheat oven to 375°F and adjust rack to center position. Transfer noodles to a clean kitchen towel or layer with paper towels to dry them. Dry the casserole dish carefully and brush with olive oil. Spread a thin layer of crushed tomatoes on the bottom of the baking dish. Layer with 3 lasagna noodles. Top with 1/4 of eggplant, zucchini, and squash, 1/5 of crushed tomatoes, and 1/5 of white sauce. Repeat layers three more times. Place the final lasagna noodles on top and spread with remaining crushed tomatoes and white sauce. Scatter mozzarella evenly over surface and add basil leaves. Drizzle lightly with olive oil.

Cover dish tightly with aluminum foil and place in oven. Bake for 30 minutes, uncover, and continue baking until lightly browned on top. Remove from oven, let rest 10 minutes, slice, and serve.


Summer Vegetable Skillet Lasagna By Oh My Veggies.com

Published: Jul 16, 2017 · Modified: Feb 15, 2021 by Nicole @ Oh My Veggies · This post may contain affiliate links.

With summer in full swing, I am always looking for easy meals that don’t require a lot of cleanup. I would say it’s because I want to spend as much time as I can outside, but to be honest, with the heat and humidity by where I live, that would just be a lie. You can instead find me hibernating inside our air-conditioned house and trying to find ways to turn on the oven as little as possible because of the pesky heat.

Lucky for me, this skillet summer vegetable lasagna meets both of the above criteria. The entire dish—pasta cooking and all—is done in one skillet and on the stove. No need to turn on that oven. As an added bonus, this dish is packed full of some of my favorite summer produce. Fresh corn, zucchini and even green beans, all coated in a sauce that doesn’t feel overly heavy. Comforting, but in a summer sort of way.

First, the veggies are cooked in a large skillet just until they start to soften. Broken lasagna noodles are then added in, creating a sort of layer over the vegetables, before being topped with a large can of diced tomatoes and some broth. Another plus for this dish is that you can just add the lasagna noodles to the skillet—no lining them up in nice even layers, as it will all be stirred around as it cooks.

The dish simmers, covered, until the pasta is tender and the sauce thickens up a bit. Once done, be sure to let the lasagna rest before enjoying, just like you would a regular classic baked lasagna. This allows it to firm up and makes it much easier to serve.


Recipe Summary

  • 1 teaspoon olive oil
  • 1 (16 ounce) package lasagna noodles
  • 3 ears corn, shucked
  • 1 tablespoon extra-virgin olive oil, divided
  • 2 zucchini, sliced into long ribbons using a vegetable peeler, discarding the seedy core
  • salt and ground black pepper to taste
  • ¼ cup chopped onion
  • 1 clove garlic
  • 1 (24 ounce) jar marinara sauce, divided
  • 2 tablespoons heavy whipping cream
  • 2 cups ricotta cheese
  • 1 (9 ounce) package frozen chopped spinach, thawed and drained
  • 1 cup shredded mozzarella cheese
  • ¼ cup grated Parmigiano-Reggiano cheese

Preheat oven to 375 degrees F (190 degrees C). Grease an 8x6-inch baking dish with 1 teaspoon olive oil.

Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain.

Bring another large pot of lightly salted water to a boil. Cook corn in the boiling water until cooked through, about 5 minutes. Cut kernels from the cobs and discard cobs.

Heat 1 1/2 teaspoons extra virgin olive oil in a large skillet over medium-high heat. Saute zucchini ribbons with a pinch of salt and black pepper in hot oil until golden and cooked through, about 5 minutes.

Heat remaining extra virgin olive oil in a large saucepan over medium heat. Cook and stir onion in hot oil until translucent, 5 to 7 minutes. Add garlic cook and stir until fragrant, about 1 minute. Pour 1/3 of the marinara sauce into the onion mixture bring to a simmer, reduce heat to low, stir in cream, and cook until sauce is slightly reduced, 5 to 10 minutes.

Pour 1/3 of the marinara sauce into the bottom of the prepared baking dish. Place a layer of lasagna noodles over the marinara sauce, trimming noodles as necessary to fit the baking dish. Spread zucchini ribbons over the noodle layer and top with another layer of lasagna noodles.

Spread ricotta cheese over the lasagna noodles and place another layer of noodles atop the cheese. Pour marinara-cream mixture over the noodles and top with corn kernels.

Place a layer of lasagna noodles over the corn kernels and top noodles with spinach. Add a final layer of noodles and top noodles with remaining marinara sauce. Sprinkle mozzarella cheese and Parmigiano-Reggiano cheese over the top. Cover the baking dish with aluminum foil.

Bake in the preheated oven for 30 minutes. Remove the aluminum foil and continue baking lasagna until cheese is browned and beginning to bubble, about 15 minutes more.


Broken Lasagna with Summer Vegetables - Recipes

I wasn’t originally planning on posting this recipe for a couple reasons:

A.It was so hot and horrible outside when I took these photos that I only snapped a few quick, less than stellar shots.

B.The dish didn’t turn out exactly as I’d planned, because I was umm lazy and didn’t feel like layering sheet after sheet of lasagna noodles, vegetables and sauce…

Now you may ask why I’m posting this given the information I provided. And the answer is simple.

It was good…and if I’m being entirely honest, I’m also having major technical difficulties that are making it impossible to upload my most recent creations.

Technical difficulties in the form of a doggie who shall not be named that chewed right through the wiring on my USB cord. Difficulties in the form of a technologically adverse person that didn’t correctly eject her memory card from her computer – she shall also not be named.

Hmm, I guess those two little hiccups aren’t really technical difficulties, more like human and doggie stupidity.

Getting back to the aforementioned laziness in lasagna preparation…

I had grand plans for this “lasagna” to be an actual lasagna with lots of layers of bright green summer veggies, layered in between thin sheets of pasta, creamy béchamel sauce and stringy mozzarella cheese. It would come out looking cheesy, green and completely picture worthy. But heat took over me and I didn’t feel like turning the oven on and just wanted to throw everything into a big ole’ pot for a quick dinner.


Dédé Wilson is the author of 17 cookbooks, including co-author of The Low FODMAP Diet: Step By Step.
Recipe brought to you by FODMAP Everyday® where we help you thrive while following the Low FODMAP Diet.

This original Low FODMAP recipe was created by recipe developer and author Dédé Wilson . You can find many more original Low FODMAP recipes, food and diet guidance as well as resources, support and more at FODMAP Everyday®.


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