this recipe-slash-technique sounded super intriguing to me, because i love all the qualities of lasagna, except all the work putting it together perfectly. (and it never comes out perfectly anyway, so why bother, amiright?)
unfortunately, i don’t have a large enough oven proof skillet, so i had to improvise.
you start by breaking up your (whole wheat shh!) noodles, which i already like more than regular lasagna
and cooking them until al dente.
meanwhile, in your oven-safe skillet (if you’re doing it one-pot style, or in a regular skillet if you’re not), cook up your mushrooms and onions. i also added artichoke hearts because… um yum.
already you can see that my wee skillet is no match for this recipe.
so i dumped the mushrooms/onions/artichokes into a large baking dish, and tossed some blanched asparagus in there, too.
then i sauteed two garlic cloves and some frozen spinach. fresh would probably be better, but i happened to have a lot of frozen in the fridge.
that goes in the dish, too.
oh! while all this is going on, i’m also making a bechamel sauce with one tablespoon butter, one tablespoon flour, 1 1/2 cups milk, salt, pepper, nutmeg, and a splash of wine.
i also added a handful of shredded mozzarella.
yum! who doesn’t love wine-y, cheese-y bechamel sauce, right? gets me to eat my veggies any day!
so once the veggies are all done, toss them and the bechamel in your baking dish (or skillet). then the recipe says to “add in the cooked lasagna noodles and gently toss to distribute.”
much easier said than done.
at this point, mine is looking like a hot mess.
but with a topping of more mozz and scoops of ricotta, it can’t be too bad, right?
bake for 15 to 20 minutes (until bubbly and browning) at 450 degrees.
i thought it was delicious. he referred to it as “that thing,” but then ate tons of it. it was just as great – maybe better? – leftover and reheated.