Or, what I did with my CSA this week! I love lasagna, but I hate making it…boiling giant noodles, draining them and managing to not get them stuck together? Blech. Making sauce? Grating tons o’ cheese? Not so much fun. Plus it takes forevers to bake!
But, I have a solution! Downsize the noodles, blanch veggies instead of slaving over a sauce, and grate a little bit of cheese, and supplement with a little goat cheese and you’ve got an ooey gooey pan of awesome in under 40 minutes! I give you:
To make this culinary marvel, start with setting a big pot of water to boil…keep in mind you’ll need room for pasta AND veggies in there!
While the water comes to a boil, chop up one medium pattypan squash (don’t peel, do de-seed), 4 tomatoes, a bunch of chard, a small yellow onion, and a bit of oregano or basil. Also, while you have spare time, shred 4 ounces of mozzarella, crumble 3 ounce goat cheese, and shred 2 ounces of parmesan. Set everything aside.
Once the water is boiling, dump in a pound of small-shaped pasta (I like farfalle, but penne or similar would work well, too!). Let it cook for 8 minutes or so, then dump in your chard and squash cubes to blanch:
Drain everything at the 10 minute mark (your pasta should be al-dente at this point). Return to pot, and dump in remaining vegetables. Season with a bit of salt and pepper, then crack one egg into the pot and stir everything like crazy to evenly mix the veggies and coat everything with the egg.
Pour about half the pasta into a 9×13 baking dish. Sprinkle with half the mozzarella and parmesan. Pour half the remaining pasta over cheese and top with remaining mozz and parm. Pour the last of the pasta over the second cheese layer and dot with crumbled goat cheese (I like mine to be larger dollops so you have pockets of creamy goodness!). Love the colors in this dish!!
Bake at 375 for 15-20 minutes, just long enough to let the edges of pasta turn golden and all the cheese to melt. Let cool a couple minutes before serving and enjoy!
Mmmmmm…pretty and delicious! And excellent leftovers for lunch the next day!