I wasn’t originally planning on posting this recipe for a couple reasons:
A.It was so hot and horrible outside when I took these photos that I only snapped a few quick, less than stellar shots.
B.The dish didn’t turn out exactly as I’d planned, because I was umm lazy and didn’t feel like layering sheet after sheet of lasagna noodles, vegetables and sauce…
Now you may ask why I’m posting this given the information I provided. And the answer is simple.
It was good…and if I’m being entirely honest, I’m also having major technical difficulties that are making it impossible to upload my most recent creations.
Technical difficulties in the form of a doggie who shall not be named that chewed right through the wiring on my USB cord. Difficulties in the form of a technologically adverse person that didn’t correctly eject her memory card from her computer – she shall also not be named.
Hmm, I guess those two little hiccups aren’t really technical difficulties, more like human and doggie stupidity.
Getting back to the aforementioned laziness in lasagna preparation…
I had grand plans for this “lasagna” to be an actual lasagna with lots of layers of bright green summer veggies, layered in between thin sheets of pasta, creamy béchamel sauce and stringy mozzarella cheese. It would come out looking cheesy, green and completely picture worthy. But heat took over me and I didn’t feel like turning the oven on and just wanted to throw everything into a big ole’ pot for a quick dinner.
So that’s what I did.
Lasagna sheets were broken, boiled and drained.
Béchamel was whisked up in the same pot as the noodles.
Sautéed veggies were thrown into the sauce.
Loads of parmesan and mozzarella cheese were tossed with the noodles.
Everything was stirred together.
Dinner was done.
End of story.
- 10 lasagna sheets, broken into pieces
- 1 tablespoon butter
- 1 tablespoon flour
- 1 cup milk
- ¼ teaspoon salt
- ½ cup parmesan cheese, plus more for sprinkling
- 1 teaspoon olive oil
- 2 garlic cloves, minced
- 1 large zucchini, sliced into half moons
- 4 ounces baby spinach, stems removed
- 8 ounces fresh mozzarella cheese, cut into cubes
- ¼ teaspoon salt, plus more to taste
- pepper to taste
- Fill a large dutch oven with water, season liberally with salt and bring to a rolling boil. Cook lasagna pieces until al dente. Drain.
- In the same pan melt butter over a medium heat. Whisk in flour, cook one minute. Whisk in warm milk and salt, bring to a boil and then reduce to a simmer until thickened, about five minutes. Stir in parmesan cheese.
- In a medium saucepan heat 1 teaspoon olive oil over a medium flame. Add sliced zucchini and garlic, sauté until zucchini is cooked, but still has a bite to it, about three to four minutes.
- Toss pasta, zucchini, spinach, mozzarella and sauce together in the same pot the sauce was cooked in until the pasta is coated and spinach is wilted.
- Season to taste with salt and pepper. Sprinkle with parmesan cheese.
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