Broken Lasagna is Summery, Greens-Packed & Ready in 20

June 12, 2017

Consider this recipe a lighter, more casual way to enjoy lasagna, that crowd favorite, for a summery weeknight dinner.

Rather than layering noodles with loads of ground meat, cheese, and tomato sauce (which is delicious during a snowstorm but not my favorite when it's 80° and sunny), you boil the long, wide noodles (alternatively, break them up before you boil) and toss them with a hefty dose of lemony ricotta cheese flecked with fresh mint and a load of minced chives. No need to turn on the oven.

Green! Photo by Elizabeth Cecil

Then comes the fun part: loading on the greens. I like to add both quickly sautéed early summer beauties (in this case asparagus and peas) as well as punchy raw greens (watercress is a personal favorite, but baby arugula is also delicious).

Summer, we've been waiting for you! Photo by Elizabeth Cecil

This is just the kind of meal that tastes best eaten on the front porch or on a picnic blanket in the backyard. And the best part, it only takes twenty minutes from start to finish.

What's your favorite summer varation: eggplant, corn, tomatoes, lots of greens? Tell us in the comments below.

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A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).

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See what other Food52 readers are saying.

  • Sarah
  • Sarah Waldman
    Sarah Waldman
Sarah Waldman is a food writer and recipe developer living on Martha’s Vineyard. She is the author of, Feeding a Family: A Real-Life Plan for Making Dinner Work.


Sarah June 22, 2017
Do you think broccoli would also be good (instead of asparagus)?
Sarah W. June 22, 2017
Yeah, I think so!