Whoops! It looks like you broke the lasagna. That's alright, because "Broken Lasagna" makes for a delicious puzzle that your taste-buds will love to put back together. Susie Fishbein, who wrote Kosher By Design Cooking Coach stopped by Tonia's Kitchen to talk about how to put the "Broken Lasagna" together. Susie takes the lasagna, cooks it al dente and literally breaks it apart. She adds butternut squash, frozen (not fresh!) spinach (since you need a lot.) Then Chef Susie adds ricotta and garlic and simply tosses it in a bowl with the broken up lasagna. She tops it off with pumpkin seeds (it is around Halloween after all) for a festive fall treat that's like a casserole. Yes it may be broken, but it's a completely together meal!
Serves 12
Rigatoni may be substituted for the broken lasagna noodles.
2 (12-ounce) boxes frozen cooked winter squash, defrosted
5 ounces frozen chopped spinach, defrosted
2 cups ricotta cheese
2 cloves fresh garlic, minced
1/2 teaspoon onion powder
1/2 teaspoon fine sea salt
1/4 teaspoon garlic powder
1/4 teaspoon freshly ground black pepper
12 fresh sage leaves (about 1/4 cup loosely packed), chopped
1 (16-ounce) box standard lasagna noodles (not no-bake)
1 cup heavy cream
2 (10-ounce) bags frozen butternut squash cubes
1/4 cup pumpkin seeds, shelled
1/3 cup Parmesan cheese
5 ounces frozen chopped spinach, defrosted
2 cups ricotta cheese
2 cloves fresh garlic, minced
1/2 teaspoon onion powder
1/2 teaspoon fine sea salt
1/4 teaspoon garlic powder
1/4 teaspoon freshly ground black pepper
12 fresh sage leaves (about 1/4 cup loosely packed), chopped
1 (16-ounce) box standard lasagna noodles (not no-bake)
1 cup heavy cream
2 (10-ounce) bags frozen butternut squash cubes
1/4 cup pumpkin seeds, shelled
1/3 cup Parmesan cheese
1 Preheat oven to 425 degrees F.
2 In large bowl, mix ricotta, garlic, onion powder, salt, garlic powder, pepper and chopped sage. Set aside.
3 Break lasagna noodles into 3-4 pieces each and cook according to package directions until al dente. Drain; rinse with plenty of cold water. Drain very well.
4 Mix noodles into ricotta. Add winter squash and spinach. Stir well. Mix in cream and squash cubes. Transfer to 9-by-13-inch oven-to-table casserole or baking dish. Smooth top with spatula. Sprinkle on pumpkin seeds and Parmesan. Bake, uncovered, 30 minutes. Serve hot.
2 In large bowl, mix ricotta, garlic, onion powder, salt, garlic powder, pepper and chopped sage. Set aside.
3 Break lasagna noodles into 3-4 pieces each and cook according to package directions until al dente. Drain; rinse with plenty of cold water. Drain very well.
4 Mix noodles into ricotta. Add winter squash and spinach. Stir well. Mix in cream and squash cubes. Transfer to 9-by-13-inch oven-to-table casserole or baking dish. Smooth top with spatula. Sprinkle on pumpkin seeds and Parmesan. Bake, uncovered, 30 minutes. Serve hot.
