Deconstructed lasagna is the perfect comfort food for a quick week night meal. All the rich and creamy flavors of traditional lasagna in a fraction of the time. Use chickpea pasta to boost the protein and make it a gluten free lasagna recipe.
Ingredients
-12 oz box of Chickpea Pasta (I used penne, but use whatever you have.)
-24 oz Jar of your favorite pasta sauce (I use Rao’s Marinara)
-1 lb Ground turkey (substitute ground chicken, lean ground beef or plant based crumbles as desired)
-1 T Olive oil
-1 Small onion, finely diced
-1/2 Large Red Bell pepper, finely diced (green or orange peppers work too, use any color you have)
-2 t Minced Garlic
-1/4 t Salt
-1/4 t Pepper
-1 C Part-skim ricotta cheese
-1 C Mozzarella cheese, shredded
-1/4 C Parmesan cheese grated
How to Make a Deconstructed Lasagna
-Cook 12 oz pasta according to package directions
-Preheat oven to 400
-Preheat a large, deep, oven safe pan on medium high heat (I use my Dutch oven)
-Add oil to pan, heat for 30 seconds
-Add onion and pepper to pan, sauté for 2-3 minutes
-Add minced garlic to pan, sauté for 1 minute
-Add ground turkey to pan, break up into small bits with a spoon, sauté for ~5 minutes until meat is cook through
-Add salt and pepper, stir well
-Add pasta sauce, stir well
-Once pasta is cooked and drained, add to pasta sauce, stir well
-Turn off stove
-Drop part skim ricotta onto TOP of pasta. Don’t mix into dish rather divide into 3 small piles and then spread piles out a bit. This does not have to be perfectly even, cheese will melt, just trying to spread it a bit.
-Sprinkle parmesan cheese over the top, again don’t mix in
-Sprinkle mozzarella cheese over the top, again don’t mix in
-Bake for ~10 minutes or until cheese is bubbly
Makes 6 servings: Enjoy!
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2 Comments
I feel guilty for that dish. No seasonings added and pasta was tossed in non boiling water. What did that deconstructed lasagna (was just basically a pasta bowl) did to you? Thank god no actual lasagna noodles was harmed in the making of this video.
Skibidi