Deconstructed Lasagna is so easy to make. It’s one of my “throw it in a pot and call it dinner” recipes. It’s not your traditional lasagna. There is No Layering involved! My kids love it and I can sneak in a few vegetables as well.
2 tablespoons olive oil
1/2 cup chopped Vidalia onions
1/2 cup chopped celery
1/2 cup of carrots for more veggies.
1/2 cup of frozen spinach
2 tablespoons Italian seasoning
Kosher salt and freshly ground black pepper
2 cloves garlic, minced
2 links mild Italian sausage, casing removed and crumbled
1 pound ground chuck, 80/20 blend
One 28-ounce can crushed tomatoes
8 par-cooked lasagna sheets, broken into shards
2 cups ricotta
Zest of 2 lemons
1 cup shredded Cheddar and Monterey Jack cheese blend
*sneak in a 1/2 cup of frozen spinach and 1/2 cup of carrots for more veggies.
1. In a large pan with sides and a lid, add the olive oil on medium-high heat.
2. Add onions, carrots, celery, Italian seasoning, salt and pepper.
3. Cook until the vegetables are tender and the onions become translucent, about 8 minutes.
4. Add the garlic and stir.
5. Add the sausage and beef. Brown for about 10 to 12 minutes.
6. Add the tomatoes and stir.
7. Add the frozen spinach.
8. Bring the pan to a boil then add the broken lasagna sheets. Make sure they are mostly submerged in the tomato juice.
9. Cover the pot, lower the heat to a simmer and cook until the lasagna noodles are al dente, 6 to 8 minutes.
10. In a medium bowl, mix the ricotta and the lemon zest.
11. Serve with shredded cheese and a dollop of ricotta mixture.
* The lemon zest really makes this recipe.