Lasagna has never been a weeknight meal around here. It just involves too many steps: preparing the filling(s), boiling the noodles, building it layer by layer and finally baking the whole thing. So when I saw Food Fetish’s post proclaiming “10-minute lasagna”, I was skeptical. However, after reading it through, it actually sounded do-able. In the interest of eating dinner together, we are all about make-ahead meals around here these days, so I decided to give it a shot.
Did it take me only 10 minutes to put together? No. But I am also incapable of following a recipe without tweaking it to my own specifications, so I can hardly blame Food Fetish for that. I didn’t do the no-boil noodles, I made my own ricotta* and instead of spinach, I used chard from our garden. And I simply had to use the stems (how can you let those go to waste?), so I sautéed them up with some onions and wilted the chard leaves before layering the lasagna.
* It’s easier and quicker than you think, really!
Nonetheless, the lasagna was still quick to come together, easy to layer and, important for me, able to chill in the fridge for a couple of hours and then pop in the oven closer to dinnertime. Of course, the most important part was that it was delicious.
No longer will I discount lasagna as a weeknight meal — it just has to be simplified a little bit. If you’re a fan of saucier lasagna, this is probably not the one for you, but I’m fine with a few crispy edges, myself.
- 12 oz lasagna noodles
- 1 bunch chard (about 2 cups)
- 1 small onion, sliced thinly
- 1 Tbsp olive oil
- 1 batch (about 2 cups) homemade ricotta, or one 16 oz container store-bought
- 3-4 cloves garlic, minced or pressed
- 1 tsp salt
- 1 tsp pepper
- 1 cup shredded mozzarella
- Preheat the oven to 350° and lightly oil a lasagna pan or similar-sized baking dish.
- Boil the lasagna noodles according to package directions and set aside (lay out on plastic wrap to keep them from sticking).
- Separate the chard leaves from the tough steams. Chop the leaves roughly and the stems finely.
- Heat the olive oil over medium high heat in a large sauté pan and add the onions and chard stems. Stir until softened and the onions are translucent. Add the chard leaves and sauté briefly to wilt. Remove from the heat and set aside.
- In a large bowl, mix the ricotta, garlic, salt and pepper. Stir in the chard mixture.
- Line the bottom of the prepared pan with lasagna noodles. Spread a layer of the ricotta and chard mixture over the noodles. Repeat until you have used all the filling, and top with a final layer of noodles.
- Sprinkle with the mozzarella and bake for 30 minutes, or until the cheese is bubbly and golden brown.
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