Lasagna Stacks

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Lasagna is one of my all time favorite comfort foods.  My favorite part of a lasagna is the crunchy edges and the crispy top.  I was looking through an America’s Test Kitchen magazine and found this recipe and knew that it needed to be made STAT.  This recipe takes a fraction of the time of a full-on lasagna and is full of crispy and crunchy edges.  The other thing that I love about this recipe is that you can take the method and make a million variations of it to suit the season, what you have on hand, or recycle some leftovers.  I think my next version will have some spinach, mushrooms, and onions inside.

1 Tablespoon vegetable oil
12 no-boil lasagna noodles
1 (6-ounce) package washed and rinsed baby arugula
1 (15-ounce) container whole milk ricotta cheese
3/4 cup Parmesan cheese
1 teaspoon grated lemon zest
1 egg
salt and pepper
1 (7-ounce) container pesto
2 cups shredded mozzarella cheese

Preheat your oven to 450 degrees.  Brush 1 Tablespoon of vegetable oil all over the surface of a baking sheet.

Place the lasagna noodles in a large pan and cover with boiling water.  Let the noodles soak for 10 minutes.

While the noodles are soaking, put the arugula in a microwave safe bowl and cover with a paper towel.  Microwave until the arugula is wilted, about 3 minutes.

Mix together the ricotta cheese, 1/2 cup Parmesan cheese, lemon zezt, egg, and pesto.  Season with a pinch of salt (the cheese is very salty so go easy) and pepper.

Drain the arugula and get out the excess water.  I like to squeeze it through a paper towel until no more water comes out.  Chop the arugula and add to the ricotta cheese mixture.

Take the noodles out of the water and drain onto a kitchen towel.  Lay 4 sheets of pasta onto your baking sheet.  Spread 1/4 cup of the ricotta cheese mixture on the pasta and top with a bit of the mozzarella cheese.  Add another layer of pasta and repeat.  Top with the rest of the Parmesan cheese and a little fresh pepper.

Bake for about 10 minutes.  The cheese should be melted and bubbly.  Makes 4 lasagna stacks.  Slice the stacks in half and serve on top of each other.

This would be perfect for a Meatless Monday meal wouldn’t it?

About Bree

Bree is a food blogger and photographer based out of Fort Leavenworth, KS. She lives with her husband and 3 children. Her blog, Baked Bree, is a recipe blog for the home cook who wants to eat well and laugh often.

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