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.
First, you roast a pepper. Don’t panic! This is so easy you could do it with your eyes closed (but don’t. Because there’s, you know, fire involved). Roast the pepper over a stovetop until the skin is nice and charred, then place it in a bowl covered with plastic wrap to steam and cool. Then, you’ll want to rub off the skin and chop it up and set it aside for later.
Meanwhile, toss some zucchini with salt and place it in a colander over a sink so the excess moisture is removed from the zucchini. You’ll also want to bring a large pot of salted water to a boil, and then cook the broken lasagna noodles until al dente (with a little bite left). Drain the noodles and set them aside to wait patiently for their veggie friends.
In a large skillet, cook the zucchini and pepper, tomatoes, garlic, lemon zest, salt and pepper until the zucchini is soft and everything is warm and cozy, about 5 minutes.
Now toss it all up with the noodles along with some ricotta cheese and chopped chives…
Then divide it 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 RecipesStephanie (aka Girl Versus Dough) joined Tablespoon to share her adventures in the kitchen. Check out Stephanie’s Tablespoon member profile and keep checking back for her own personal recipes on Tablespoon!