SKILLET LASAGNE WITH RICOTTA AND GREENS

This dish was a happy accident. I made a kale and lemon pappardelle, and then accidentally left the pan on with the leftovers in it. The pasta got all golden and crispy on the bottom, as did he make and the Parmesan melted through it and it was BETTER. A few other changes later and we have the beautiful, wholesome and easy to make skillet ‘lasange’.

A lasagne is  a loose term for this as it doesn’t have the layers you’d traditionally find. But it has those crispy edges and he ricotta serves as a quick version of bechamel sauce, with the Parmesan and ricotta melding together under the grill to create a light cheesy topping. Let’s call it the lazy, cheats version. If you want a more traditional vegetarian lasagne then you can check out this one other an eggplant rage, it’s a little more time consuming but seriously yum.

This is what my meat free Monday dreams are made of. Easy delicious pasta dishes filled with greens. Add some extra veg by serving with a crispy green salad. Maybe just shredded ice berg, parsley, lemon juice, dill and olive oil with plenty of black pepper and a pinch of salt. Simple and so yum.

You could use a gluten free pasta in this dish if need be too. I used to struggle with too much wheat but I seem to be fine with pasta these days which is a definite win as it’s one of my favourite things to eat, and easy base to load up on vegetables.

In other news, Feedspot has included me in their list of the Top 100 Healthy Eating Blogs! So exciting and make sure you check out the list for some seriously drool worthy blogs.

And a quick shout out to my beautiful friend Kat who thought she was coming over for lunch and ended up having to hand model. Sorrrrrry Kat!

Serves 4

Ingredients

dried lasagne sheets, 5cm wide

4tsps olive oil

3 anchovies, very finely chopped (optional, use 1/4 tsp salt if omitting for vegetarian)

1 clove garlic, crushed

1 tsp chilli flakes

4 cups kale, roughly shredded

1 head of broccoli, florets separated

1 cup ricotta

1/2 cup freshly grated parmesan

1/2 cup roughly chopped parsoey

2 tsp lemon zest

black pepper

Directions

preheat oven on fan grill 200 c.

bring a large pot of salted water to the boil. Add the pasta and cook until al denote. Drain, reserving 1/2 cup of cooking water. Keep cooked pasta in a large bowl, or in the pot it was cooked in, with the cooking water.

In a large bowl massage 2 tsps olive oil into the kale. Add chilli flakes and toss. Place a 30cm heavy based fry pan/skillet on medium high heat. Once hot add 1 tsp olive oil, the anchovy and garlic. Fry for 30 seconds and add the kale. Turn the heat up a little and sautéed kale allowing it to get crispy in places. Cook for 5 ,minutes. Add the broccoli florets and toss. Cook for a further 2 minutes.

Ladd the vegetables to he pasta bowl along with 1/2 the lemon zest, 1/2 the parsley, 1/2 the ricotta and 1/2 the Parmesan. toss to combine.

add the remaining olive oil to the skillet and place on medium high heat. Add the pasta and vegetables and spread in an even layer in the pan. Drop the remaining ricotta and Parmesan over the top of the pasta. Allow to cook, without moving anything, for 5 minutes. transfer to the preheated oven and grill for 5 minutes or until the cheese has melted and just started to colour.

Scatter remaining parsley and lemon zest over the top and serve with lemon wedges from your zested Lemon. Dig in.

HH. x

 

 

 

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