This definitely isn’t the first time I’ve done a lasagna-themed recipe. The archives already have white lasagna, cheesy pierogi lasagna, pretty little lasagna roll-ups, and lasagna soup. We’ve also done the Pesach version, matzah lasagna. So it looks like the only kind I haven’t brought you yet is the classic one. Which isn’t on today’s agenda, either.
You should definitely skip the classic in favor of skillet lasagna, if only in the interest of time. There’s no layering, no smoothing sauce and cheese into even spreads. You basically plop a bunch of things in a skillet, and it makes a great meal. The cooking time is also much quicker. Why bake in the oven for an hour when you can simmer on the stove for like 10 minutes?
Just like lasagna in a 9×13, you can change this up as you like. Spinach? Great idea. White sauce? Go for it. I went with shaved zucchini because it cooks quickly and imitates the size and thickness of lasagna noodles, and canned mushrooms because I clearly have a mushroom thing and this dish is all about speed.
Oh, and deliciousness.
One year ago: Fresh garlic pita wedges
Yield: 4 or 5 servings
- 1½ cups tomato sauce
- 1 cup water
- 9 uncooked lasagna noodles
- 2 small zucchinis
- 1 (400 g/14 oz) can mushrooms
- 1½ cups cottage cheese (1½ of the 250-gram containers)
- ½ cup mozzarella cheese
- 1-2 Tbsp fresh parsley, chopped (optional)
1. Add tomato sauce and water to a 10-inch skillet and bring to a boil. Break lasagna noodles into thirds (more or less) and add to the sauce. Stir them around a little to separate them and make sure they’re submerged. Cook (uncovered) on high for 7 minutes, then reduce heat to low.
2. Meanwhile, chop the ends off the zucchinis and peel them. Once you’ve removed the skins, continue to peel, using the veggie peeler to shave them into paper-thin strips. Add the shaved zucchini to the skillet and stir a bit.
3. Add mushrooms and cottage cheese, stirring gently again just to distribute everything. Top with mozzarella and parsley and cook on low, covered, for 5 minutes. Turn off the heat and let the skillet sit, still covered, for an additional 10 minutes. This helps the dish set so it’s not too liquidy. Dig in!
* Updated October 24, 2013: You can also make this using 1 cup tomato sauce, 1¼ cups water, skip the zucchini, and 1 cup cottage cheese (everything else is as listed above). The tomato sauce on the bottom of the pan cooked to almost burning, but just shy of it — and the flavor was terrific.