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
salt and pepper
1 (7-ounce) container pesto
2 cups shredded mozzarella cheese
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.
This would be perfect for a Meatless Monday meal wouldn’t it?