Deconstructed Meatless Lasagna
Life can be hectic. One minute you’re planning an entire meal plan for the week, and the next you’re rushing to the hospital to patch up an injury which requires rest and time away from the kitchen. That’s been my life the past week. Eager to back in the swing of things, I placed a food order and set a goal for myself. I would make one meal and share the recipe, but what could I make that didn’t require a lot of chopping or standing on my feet. Most hearty meals require lots of work, but not my deconstructed meatless lasagna, a fun twist on a classic dish that’s easy to make and ready to eat in less than 30 minutes. Give it a try on a Tuesday night, y a buen provecho!
Makes 6 bowls
1 pound cooked calamari rigati
2 tablespoon unsalted butter
2 tablespoons extra virgin olive oil
2 garlic cloves, finely minced
6-8 ounces of raw spinach
1 (28 ounces) can of crush tomato
4 basil leaves, chopped
1 1/2 cup of part skim ricotta cheese
Fresh parmesan cheese, grated
In a large bowl, combine cooked pasta and butter. Set aside.
In a large pot, heat olive oil over medium heat. Add garlic and cook for 3 minutes. Add spinach and sautee for about 2-3 minutes. Stir in the tomatoes and basil and cook over low-medium heat until sauce begins to bubble. Remove from heat.
In six bowls, divide the ricotta. Each bowl gets 1/4 cup. Scoop about one cup of sauce over the ricotta. Fold 3/4 cups of noodle to each bowl.
Sprinkle with parsley and serve immediately. Can be refrigerated for up to 2 days in an airtight container.