Deconstructed Lasagna

Name: Deconstructed Lasagna
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 to 6 servings
Ingredients: 2 Tbs. extra-virgin olive oil; 1 zucchini, thinly sliced into half moons; 8 oz. cremini mushrooms, quartered (or your favorite mushroom of choice); 1 red bell pepper, seeded and chopped; 1 tsp sea salt; 1 tsp black pepper; 3 garlic cloves, chopped; 1 jar (about 24 oz) marinara pasta sauce; 1/2 cup greek yogurt; 1/2 cup water (or as needed); 8 oz Mafaldine or Reginette pasta (This type of pasta looks like a skinny lasagna sheet), or opt for broken-up lasagna sheets; 2 cups (2 oz./60 g) fresh spinach, chopped; 2 Tbsp dried basil or Italian seasoning; 8 oz. (250 g) mozzarella cheese, sliced; 4 oz. (125 g) provolone cheese, shredded; 1/3 cup (1 1/4 oz./40 g) grated Parmesan cheese, plus more for serving; 5 oz Ricotta cheese; Basil pesto (or fresh basil leaves) for garnish and serving (optional)

Pairs With Merlot, Pinot Noir

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Difficulty:: Easy
Prep Time:: 15 minutes
Cook Time:: 35 minutes
Total Time:: 50 minutes
Yield:: 4 to 6 servings

Ingredients

2 Tbs. extra-virgin olive oil 4 Tbs. extra-virgin olive oil
1 zucchini, thinly sliced into half moons 2 zucchini, thinly sliced into half moons
8 oz. cremini mushrooms, quartered (or your favorite mushroom of choice) 16 oz. cremini mushrooms, quartered (or your favorite mushroom of choice)
1 red bell pepper, seeded and chopped 2 red bell pepper, seeded and chopped
1 tsp sea salt 2 tsp sea salt
1 tsp black pepper 2 tsp black pepper
3 garlic cloves, chopped 6 garlic cloves, chopped
1 jar (about 24 oz) marinara pasta sauce 2 jars (about 24 oz each) marinara pasta sauce
1/2 cup greek yogurt 1 cup greek yogurt
1/2 cup water (or as needed) 1 cup water (or as needed)
8 oz Mafaldine or Reginette pasta (This type of pasta looks like a skinny lasagna sheet), or opt for broken-up lasagna sheets 16 oz Mafaldine or Reginette pasta (This type of pasta looks like a skinny lasagna sheet), or opt for broken-up lasagna sheets
2 cups (2 oz./60 g) fresh spinach, chopped 4 cups (4 oz./120 g) fresh spinach, chopped
2 Tbsp dried basil or Italian seasoning 4 Tbsp dried basil or Italian seasoning
8 oz. (250 g) mozzarella cheese, sliced 16 oz. (500 g) mozzarella cheese, sliced
4 oz. (125 g) provolone cheese, shredded 8 oz. (250 g) provolone cheese, shredded
1/3 cup (1 1/4 oz./40 g) grated Parmesan cheese, plus more for serving 2/3 cup (2 1/2 oz./80 g) grated Parmesan cheese, plus more for serving
5 oz Ricotta cheese 10 oz Ricotta cheese
Basil pesto (or fresh basil leaves) for garnish and serving (optional) Basil pesto (or fresh basil leaves) for garnish and serving (optional)

Instructions

Preheat an oven to 375°F (190°C). Heat a large, high-sided cast iron pan or Dutch oven over medium heat. Add the olive oil and heat until hot. Cook zucchini, mushrooms and bell pepper. Season with salt and pepper and stir occasionally, until the vegetables are lightly caramelized, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute.
Add the pasta sauce, Greek yogurt, and water. Stir until blended.
Break each lasagna noodle in half and stir them into the sauce, making sure most of them are submerged. Cook until the noodles are al dente, about 15 minutes.
Add water as needed if the sauce is getting too thick to thin it. Stir in the spinach and dried basil and cook 2-3 minutes. Remove from the heat and add the mozzarella, provolone and Parmesan & Ricotta cheeses.
Place the fry pan on a large baking sheet. Transfer to the oven and bake until the cheese has melted and is bubbly, about 10 minutes. Remove from the oven and let stand for 5 minutes. Serve with basil pesto (or fresh basil leaves) and Parmesan for sprinkling.