Email Link SMS X Search Clock Right Arrow Caret down Caret up Caret left Caret right Thumbs up Speech Audio on Replay Plus Minus

Advertisement

Summer Stove-Top Lasagna

by Rie McClenny and Amanda Berrill

Total Time

55 minutes

55 min

Prep Time

10 minutes

10 min

Cook Time

45 minutes

45 min

Inspired by cupofjo.com

Total Time

55 minutes

55 min

Prep Time

10 minutes

10 min

Cook Time

45 minutes

45 min

Ingredients

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

Béchamel Sauce

  • 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

Assembly

  • 1 tablespoon
    olive oil
  • warm water, for soaking noodles
  • 9 oz
    no boil lasagna noodles (270 g)
  • 10 oz
    frozen peas, divided (300 g)
  • 2 cups
    shredded mozzarella cheese, divided (200 g)
  • 1 cup
    shredded parmesan cheese, divided (110 g)
  • ½ cup
    fresh basil (20 g)
    Calories 503
    Fat 33g
    Carbs 27g
    Fiber 3g
    Sugar 11g
    Protein 26g

Estimated values based on one serving size.

Advertisement

Preparation

  1. 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.
  2. 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.
  3. 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.
  4. Assemble the lasagna: Add the olive oil to the pan and whisk into the béchamel.
  5. 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.
  6. Cover the skillet with 2–3 layers of foil and seal tightly to ensure no steam escapes.
  7. Cook the lasagna over medium-low heat for 30–45 minutes, until a toothpick slides easily through the noodles.
  8. Uncover the lasagna and top with the basil. Serve immediately.
  9. Enjoy!
 

Advertisement

Advertisement

Advertisement

More like this