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?
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Lasagna Stacks - [...] a huge fan of lasagna. Huge. I love the crunchy edges and the crispy top. Today I am over at The Creative Mama and I’ll show you how to make the fastest, easiest, and most delicious weeknight [...]
Tammy - Definitely going to have to try this. YUM!
Tweets that mention Lasagna Stacks | the creative mama -- Topsy.com - [...] This post was mentioned on Twitter by Julie Skelton, the creative mama. the creative mama said: New on TCM: Lasagna Stacks http://thecreativemama.com/lasagna-stacks/ [...]
whatever Dee Dee Wants - It looks yummy! I am going to have to try it out.
Dangler - Mmmkay. Lasagna & I are not friends (on Facebook or otherwise). However, this arugula number looks amazing, and an exception to my anti-Lasagna stance. This looks divine!
corey - This was so good! It was even better delivered to my door after a crazy day. Dangler, you would love this and need to make it STAT.
k - I want to print this recipe —- am I missing the printer friendly option here on TCM???
Kathie - The only grocer in the small town where I live does not carry arugula. Would the same amount of baby spinach work as a substitute?
Lizzy - This is the oven, I’m so excited to try it! Looks amazing!
Shelby - Great recipe. My kids even loved it. My son thanked me for a yummy dinner. What is he trying to say about the other 5 dinners I made this week?
Thanks Bree!
small spring details… » Becky Novacek Photography - [...] become a part of the rotation), and pasta carbonara. On the upcoming menu, we’ll be having Lasagna Stacks, Greek Salad Pita wraps and grilled chicken or steak. It’s going to be warm and sunny on [...]
Carbo Loading - [...] cheese. And last but certainly not least, I made Pesto Arugula Lasagna Stacks, also inspired by Baked Bree. These were suuuper simple to make and packed so MUCH flavor. I can totally see myself [...]
Hana - The market I usually go to did not have the no boil lasagna. So I just got the regular ones, is it okay to just use that?
Bree - You will need to cook the noodles first. But it will still taste delicious.
Monique - Made this last night it they were excellent! Thank you, Bree for another great recipe! You never disappoint!
Kerry - Made these tonight. They were delicious! My boyfriend loved them, too. He called them lasagna sandwiches because he picked up a whole stack and ate it like a sandwich!