Rustic baked egg dish celebrating those broken lasagne pieces leftover in the box. They have 2 starring roles: baked in the egg custard for texture and also fried for a crunchy topping. The supporting cast includes crab cakes and shrimp. The backdrop is a nod to tuna noodle casserole. —Lisa Benoit
1 and 1/2 cups
Broken lasagne noodles
Medium raw shrimp, cleaned and deveined, tails removed
Crab cakes (store bought, refrigerator section)
Large, cleaned and sliced white button mushrooms
1. Preheat oven to 400 degrees and oil baking pan (9" cast iron is a good option).
2. Line a small baking sheet with parchment.
3. Boil heavily-salted water in a medium saucepan over medium high heat. Add all broken lasagne pieces. Stir and cook until limp still with a bite, 5 minutes. Remove from heat and drain.
4. In a small saucepan over medium heat, melt olive oil and butter. Add mushrooms, salt and pepper to taste.
5. Add vegetable-flavored cream cheese and melt. Add stock and stir well to combine. Remove from heat and cool slightly.
6. Crumble crab cakes into mixture. Cut 7 of the shrimp in half or thirds and add to mixture. Reserve remaining 8 for the top. Add thyme, nutmeg and rosemary. Taste for additional seasoning. Salt and pepper if needed. Add lemon juice.
7. Gently add 1 cup cooked lasagne pieces.
8. Crack eggs into glass bowl and whisk. Salt and pepper. Carefully fold into seafood mixture. (Off heat and slightly cooled so eggs do not scramble).
9. Pour into baking pan.
10. Spread remaining lasagne pieces on baking sheet. Toss with oil, salt and pepper. Leave space between all pieces. Place both pans in oven.
11. Check baked lasagne pieces and turn after 10 minutes. Continue baking for 10 more minutes. Remove and cool on paper towels until easy to crumble with fingers.
12. Carefully placed remaining shrimp on Frittata and continue baking. (Total bake time is 20-25 minutes). **Knife should be clean after inserted.
13. Top with crumbled lasagne pieces, parmesan and lemon zest. Serve.