Lasagna without stove-top cooking?
I am going to teach a course on making fresh pasta. Unfortunately, my demonstration kitchen currently has limited burners (but plenty of oven space), so I would like to make a lasagna that doesn't require any stove-top cooking. I am thinking of using a ricotta and egg based filling instead of béchamel, and de-frosted and drained spinach. What else would be good/would work? Perhaps thinly sliced zucchini or eggplant? Thanks for your suggestions!
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6 Comments
1) despite the recent emergence of so-called "no-boil lasagna noodles" all dry pasta can be baked without first boiling it. So just layer the dry lasagne in your baking dish. You may want to add some more liquid to your usual recipe to ensure the dish is both cooked and moist when finished.
2) as vegetables have a lot of water in them (some obviously more than others), adding them to the baking dish will help with point #1 (adding more moisture to your baked pasta). Pick what you like and/or is available in the market (I've had good results with mushrooms, dark greens and sweet onions.) Also bolster the flavor with some pesto or other previously-made sauce and you're good to go.