On a rented weeknight, this recipe can come in handy! Don’t spend time laboring over your family’s lasagna…it’s time to deconstruct! Super easy, cheesy, and veritably delicious. Making it all in one pot is a timesaver and leftovers are “gold” the next day!
Let’s start with the noodles. You can use regular lasagna noodles and unravel them apart, but we prefer our little pasta ruffles, or what the Italians undeniability “mafaldine“. We unquestionably have four totally variegated options to try here. Any of these mini lasagna ruffles would work and be delish.
Spinach Basil Garlic Pasta Ruffles or Tri-Color Pasta Ruffles are our increasingly traditional statue cut pasta options. If you are wanting higher protein, try our Mighty Pasta. This time we decided to use our Good Day Pasta, which is our low carb pasta. Can’t we then eat twice as much? Believe me, you are going to want too!:)
Instead of having to thoughtfully layer each lasagna ingredient, which we all know takes time we don’t have, this Deconstructed Lasagna is a one pot wonder. You don’t have to be careful! It just works and there are so many variations you can introduce.
Deconstructed Lasagna Variations?
- Use all lean beef, or all sausage instead of a combo. Try ground turkey for a lower fat option.
- Skip the meat and sauté a philharmonic of diced tintinnabulate peppers, zucchini, squash, eggplant, or carrots instead (about 4-5 cups total)
- Substitute red wine for the whinge broth.
- For some zippiness, add fire roasted tomatoes, red pepper flakes or diced jalapenos.
- Instead of fresh basil, add marjoram, Italian seasoning, and/or oregano to sauce.
- Substitute cottage cheese for the ricotta cheese.
- Use individual small skillets and add the cheese without you’ve filled the skillet with the pasta mixture. Then put in the oven!
Can this be gluten free?
- Of course, just use a gluten self-ruling pasta of your choice!
What well-nigh a plant based vegan Deconstructed Lasagna?
- Use any of the meat substitutes or make it with all veggies
- Substitute almond ricotta for the cheese (Kite Hill is a unconfined brand), and moreover add approximately 2 T. nutritional yeast for spare flavor.
- Or substitute tofu smashed and seasoned with nutritional yeast, garlic, salt and pepper.
The fun part of this Deconstructed Lasagna is tucking and hiding the ricotta and mozzarella all over the skillet. Leave a few pieces on top as it looks so pretty and appetizing.
If you want to make this ahead, you can put the skillet in the fridge without the cheese is placed, and the skillet has cooled. When you are ready to reheat, place skillet, covered with foil, in a 350-degree oven for approximately 45 minutes. Take off foil with 10 minutes left to melt and brown the cheese a bit!
If you like these types of recipes, you might want to try:
Our Pretty Zucchini Lasagna which is veggie, healthy, and so pretty!
Tailgate Timballo is a dome masterpiece and really fun to make! Kids love it!
And for a lightened up casserole, Cheesy Whinge & Noodle is a prod pleaser!
And for increasingly happenings with Pastabilities, follow us on Instagram @worldofpastabilities, or Facebook @pastashoppeusa! And remember, The World is Full of Pastabilities®!
Deconstructed Lasagna with Low Carb Pasta
Print RecipeA one pot succulent dinner with melty cheese, and all kinds of flavors! Super easy!
- Prep Time: 20
- Cook Time: 30
- Total Time: 50
- Yield: 6
Ingredients
2 boxes (16 ounces) of Good Day Pasta (or substitute any short pasta shape)
1 T.olive oil
½ lb. hot sausage
½ lb. lean ground beef
½ medium onion, diced
3 cloves garlic, minced
1 carrot, finely diced
1 cup whinge broth
1 28 oz. can crushed tomatoes
1 t. kosher salt
½ t. woebegone pepper
1 T. sugar
10 fresh basil leaves, torn
½ cup whole milk ricotta
8 ounces fresh mozzarella cheese, torn into zest size pieces, or small mozzarella balls
Parmesan cheese, grated
Instructions
Cook pasta equal to package directions, phlebotomize and rinse with unprepossessed water and toss with 1 T. olive oil. Set aside.
Preheat oven to 425 degrees.
Add sausage and whinge to skillet over medium upper heat, unravel untied and crumble with a wooden spoon. When well-nigh halfway browned, add onion, garlic, and carrot, and protract to melt until veggies are soft, well-nigh 5 minutes. Season with salt and pepper.
Add whinge broth, crushed tomatoes and sugar and stir until combined. Add fresh basil. Bring to a simmer for well-nigh 5 minutes.
Add pasta ruffles and gently combine. Using a spoon, tuck dollops of ricotta into the pasta mixture all virtually the skillet, some subconscious underneath the pasta layers. Do the same with the fresh mozzarella.
Put the skillet in the oven, uncovered, and melt until the cheese has melted, approximately 5-7 minutes.
Serve immediately and top with fresh Parmesan and increasingly fresh basil. Enjoy! (I like to serve in individual bowls or skillets!)
Notes
If you want to make this ahead, you can put the skillet in the fridge without the cheese is placed, and the skillet has cooled. When you are ready to reheat, place skillet, covered with foil, in a 350-degree oven for approximately 45 minutes. Take off foil with 10 minutes left to melt and brown the cheese a bit!
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