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Broken Lasagna with Summer Vegetables

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Girl vs Dough
Updated May 2, 2017
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Deconstructed lasagna tossed with fresh summer veggies and ricotta cheese. YUM. Inspired by a recipe in Food Network Magazine.

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 Recipes Lasagna lovers rejoice! Here are even more lasagna recipes to share!

Broken Lasagna with Summer Vegetables

  • Prep Time 10 min
  • Total 30 min
  • Servings 4
  • Ingredients 11
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Ingredients

  • 1 orange or yellow bell pepper, roasted, and chopped
  • 1 1/2 lb zucchini (about 3 1/2 cups), quartered and sliced
  • 1/2 teaspoon salt
  • 1 lb 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

Instructions

  • Step 
    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.
  • Step 
    2
    Toss zucchini with salt and place in a colander over the sink for 10 minutes to remove excess moisture from the zucchini.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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.

Nutrition

No nutrition information available for this recipe
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