Lasagna is one of my all-time favorite comfort foods. There is something so remarkably perfect about sheets of pasta layered with delicious and warm flavors. My favorite part of lasagna is how adaptable and varied it can be. I could post a lasagna recipe every single day for a year and never replicate the same dish.
But the problem with lasagna? How much of a pain it can be to make. It is definitely not a dish to make on a weeknight. Or, a dish to make if you hate leftovers. Until now! I’ve discovered a method for making lasagna that is so customizable and easy that you can make a single serving on a weeknight without breaking a sweat. Introducing: the lasagna stack!
To make a lasagna stack, I simply boil three noodles and stack them as I usually would stack lasagna layers on a cookie sheet. Then, once the cooking is done, I slice the stack in half, plop one on top of the other and BAM a beautiful, perfect, single piece of lasagna.
The key to a successful lasagna stack is using ingredients that are solid and not liquidy. The standard lasagna filing of meat and cheese and sauce would render a complete mess, but by using a small amount of cheese and sauce and flavorful, healthful roasted veggies to fill the stacks, you end up with a single piece of homemade lasagna without stress.
I roasted zucchini, red peppers and mushrooms to fill my lasagna stacks, but you can easily sub in whatever veggies you have around. Whatever you choose, just make sure to slice them thinly so they roast quickly and stack flatly between the sheets of pasta.
Also, you can easily expand this to serve more than one. This is a great recipe to make for two or three (just double or triple it) but once you get to serving four or more, it might be time to go the standard method for lasagna. But you can use the same ingredients.Print
If the season is warm, feel free to roast the veggies outdoor on the grill. It’ll add a nice smoky flavor to the end result dish.
- 1 small zucchini, sliced into thin sheets
- 1 small red pepper, sliced into strips
- 1/2 cup sliced button mushrooms
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 3 lasagna noodles, cooked as directed
- 3/4 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- 1/2 cup marinara sauce
- 1/2 cup shredded mozzarella
- Preheat oven to 400°.
- On a cookie sheet, arrange zucchini, peppers and mushrooms in one layer. Drizzle with olive oil and season with salt and pepper. Roast in oven for 10-15 minutes until veggies are softened.
- Meanwhile, mix together the ricotta, egg and Parmesan cheese in a small bowl. Set aside.
- To assemble stacks, spread one lasagna noodle on a greased cookie sheet. Spread 1/3 of the tomato sauce over the noodle, top with 1/2 of the veggies, 1/2 of the ricotta mixture and 1/3 of the mozzarella. Top with another noodle and repeat layers. End with a final noodle, the rest of the tomato sauce and the rest of the mozzarella.
- Bake in preheated oven for 10-15 minutes or until cheese is melted and browned. Let rest for 5 minutes and then cut stack in half. Stack one top on the other and serve.
- Category: Entrees
Keywords: entrees, pasta, vegetables