Deconstructed Lasagna

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Difficulty:

Easy

Prep Time:

15 mins

Cook Time:

35 mins

Total Time:

50 mins

Pairs well with...

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 marinara pasta sauce
1/2 cup greek yogurt
1/2 cup water (or as needed)
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)

1Step 1

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.

2Step 2

Add the pasta sauce, Greek yogurt, and water. Stir until blended.

3Step 3

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.

4Step 4

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.

5Step 5

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.