Author Notes
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.
—Sarah Waldman
Continue After Advertisement
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
Directions
-
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.
-
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.
-
Heat the remaining tablespoon of olive oil in a skillet over medium heat. Sauté the asparagus and peas with a pinch of salt until bright green and just tender, about 3 minutes.
-
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.
See what other Food52ers are saying.