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Broken Lasagna with Summer Vegetables

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Broken Lasagna with Summer Vegetables
  • Prep Time 10 min
  • Total Time 30 min
  • Servings 4
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Broken Lasagna with Summer Vegetables

Deconstructed lasagna tossed with fresh summer veggies and ricotta cheese. YUM. Inspired by a recipe in Food Network Magazine.

Ingredients

1
orange or yellow bell pepper, roasted* and chopped
1 1/2
pounds zucchini (about 3 1/2 cups), quartered and sliced
1/2
teaspoon salt
1
pound lasagna noodles, broken into bite-size pieces
3
tablespoons olive oil
1
cup cherry or grape tomatoes, halved
Zest of 1 lemon
2
cloves garlic, minced
Salt and pepper
1/2
cup ricotta cheese, plus more for topping
1
small bunch chives, chopped

Directions

  • 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.
See Step By Step

Step By Step  

Broken Lasagna with Summer Vegetables

As prepared by Girl Versus Dough,

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.

Ingredients for Broken Lasagna with Summer Vegetables

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.

Roasted pepper over stove burner

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.

Al dente pasta noodles

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.

Cooking veggies on stovetop

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.

Tossing everything together

Now toss it all up with the noodles along with some ricotta cheese and chopped chives…

Broken Lasagna with Summer Vegetables, ready to eat

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.

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Stephanie (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!
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