Summer Stove-Top Lasagna
This summer stove-top lasagna is a fresh and easy twist on a classic Italian dish. With layers of Swiss chard, mozzarella and a creamy béchamel sauce, this lasagna is a healthy and delicious alternative to traditional meat-based lasagnas. Plus, cooking it on the stove-top means you don't have to heat up your oven on a hot summer day.
for 6 servings
- 2 teaspoons olive oil
- 3 cloves garlic, minced
- 2 teaspoons dried oregano
- 1 teaspoon dried parsley
- 1 bunch swiss chard, roughly chopped, washed and dried
- ½ teaspoon kosher salt
- 6 tablespoons unsalted butter
- 3 cloves garlic, minced
- 6 tablespoons all-purpose flour
- 4 cups warm milk (960 mL)
- 2 teaspoons kosher salt, plus more to taste
- ½ teaspoon freshly ground black pepper
- ⅛ teaspoon cayenne
- 1 pinch nutmeg, freshly grated
- 1 tablespoon olive oil
- warm water, for soaking noodles
- 9 oz no boil lasagna noodles (270 g)
- 10 oz frozen peas (300 g), divided
- 2 cups shredded mozzarella cheese (200 g), divided
- 1 cup shredded parmesan cheese (110 g), divided
- ½ cup fresh basil (20 g)
- Calories 830
- Fat 49g
- Carbs 48g
- Fiber 24g
- Sugar 11g
- Protein 41g
Estimated values based on one serving size.
- Heat the olive oil in a 12-inch (30 cm) cast-iron skillet over medium-low heat. Add the garlic and cook for about 1 minute, until the garlic starts to soften but not brown. Add the oregano and parsley and cook for about 30 seconds more, until fragrant. Add the Swiss chard and salt and cook until the chard wilts, 2–3 minutes. Remove from skillet and set aside. Wipe out the pan.
- Make the béchamel: Melt the butter in the same skillet over medium-low heat. Add the garlic to the pan and cook until softened and fragrant, but not browned, about 1 minute. Add the flour and cook, whisking constantly, for about 2 minutes, until the mixture bubbles but has not yet started to brown.
- Slowly stream in the warm milk, starting with just a few splashes, whisking constantly. The mixture will be very clumpy at first, but will eventually come together as a thin sauce. Cook until the mixture begins to simmer, and then reduce the heat to low and cook, still stirring frequently, until the sauce thickens enough to coat the back of a spoon, about 10 minutes. Add the salt, pepper, cayenne, and nutmeg and whisk to incorporate. Pour the béchamel into a liquid measuring cup, but do not scrape out the pan. You want a thin coating of sauce left in the bottom of the skillet.
- Assemble the lasagna: Add the olive oil to the pan and whisk into the béchamel.
- Pour warm water into a glass baking dish. Dip each lasagna noodle in the warm water for a few seconds, then lay in the skillet, breaking as needed to fit. Once you have a single layer at the bottom of the pan, top with ⅓ of the béchamel, ⅓ of the frozen peas, ⅓ of the sautéed Swiss chard, ⅓ of the mozzarella, and ⅓ of the Parmesan. Repeat to make 2 more layers with the remaining ingredients.
- Cover the skillet with 2–3 layers of foil and seal tightly to ensure no steam escapes.
- Cook the lasagna over medium-low heat for 30–45 minutes, until a toothpick slides easily through the noodles.
- Uncover the lasagna and top with the basil. Serve immediately.
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