Lunch: Deconstructed Ricotta Lasagna

Recipe by Judy Kim All the cheesy goodness of lasagna without the fussy layering.

This recipe includes superfoods such as:

Basil

Health benefits of Deconstructed Ricotta Lasagna

Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

Ingredients

1 lb. Lasagna
kosher salt
extra-virgin olive oil
2 garlic cloves, minced
1/2 tsp. dry oregano
28 oz. crushed tomatoes
1 1/2 c. whole milk ricotta cheese
1 c. freshly grated Parmesan
Freshly ground black pepper
Fresh basil

Instructions

Bring an 8-quart stock pot of water to a boil and generously season with salt. Place lasagna noodles in a ziplock bag on top of a kitchen towel and gently break up noodles using a rolling pin. Cook pasta according to al dente package instructions and reserve 1 cup pasta water.
Meanwhile, in a large skillet over medium-low heat add 2 tablespoons oil and garlic; stirring a wooden spoon. Rub dry oregano between your hands, then mix in with garlic for 1 minute. Add tomatoes and 1/2 teaspoon salt, bring to a boil and simmer for 2 minutes.
Once pasta is done, drain lasagna and return to the pot. Add half of tomato sauce and toss gently to coat pasta. Add more sauce and a splash of reserved pasta water if desired.
Transfer half of the pasta mixture to a large platter. Add large spoonfuls of fresh ricotta and sprinkle parmesan all over. Layer the pasta and top with remaining ricotta, parmesan, black pepper, and a drizzle of olive oil. Tear fresh basil by hand. Serve immediately.

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