Weeknight Broken Lasagna With Lots Of Greens Recipe

Name: Weeknight Broken Lasagna With Lots Of Greens
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound lasagna noodles; 15 ounces whole milk ricotta cheese; 2 lemons, zested and juiced; 1 tablespoon finely chopped mint; 3 tablespoons minced chives; 1/4 cup plus 1 tablespoon extra-virgin olive oil, divided; 1 bunch asparagus, ends trimmed and stalks sliced in half lengthwise; 1 cup peas; 1 handful basil leaves, roughly torn; 1 bunch watercress or baby arugula, roughly chopped; 1/3 cup pine nuts, toasted in a dry pan

Servings: persons

1 pound lasagna noodles
15 ounces whole milk ricotta cheese
2 lemons, zested and juiced
1 tablespoon finely chopped mint
3 tablespoons minced chives
1/4 cup plus 1 tablespoon extra-virgin olive oil, divided
1 bunch asparagus, ends trimmed and stalks sliced in half lengthwise
1 cup peas
1 handful basil leaves, roughly torn
1 bunch watercress or baby arugula, roughly chopped
1/3 cup pine nuts, toasted in a dry pan

1
First, boil a large pot of salted water. Cook the lasagna noodles until al dente, about 9 minutes. Drain and arrange in a single layer on a baking sheet or clean counter so they don't stick together.
2
While the pasta cooks, scoop the ricotta cheese into a large bowl and mix in the zest of 1 lemon, juice of 2 lemons, mint, chives, 1 teaspoon of salt, and 1/4 cup olive oil. Set aside.
3
Heat the remaining tablespoon of olive oil in a skillet over medium heat. Saute the asparagus and peas with a pinch of salt until bright green and just tender, about 3 minutes.
4
Toss the lasagna noodles with the ricotta cheese mixture. Taste and add salt if needed. Arrange the coated noodles on a large platter or in a serving bowl. Top with asparagus, peas, basil, watercress, and pine nuts. To finish, sprinkle over the remaining lemon zest and serve warm or at room temperature.

826

kcal

Calories

Fat

107

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 pound lasagna noodles, 15 ounces whole milk ricotta cheese, 2 lemons, zested and juiced, 1 tablespoon finely chopped mint, and more.

Yes, Weeknight Broken Lasagna With Lots Of Greens falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Weeknight Broken Lasagna With Lots Of Greens

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