Deconstructed Spring Skillet Lasagna
Deconstructed Spring Skillet Lasagna
- Yield: Serves 4
Description
This weekday recipe by Leslie Dabney @thevineyardmomliving is a quick and satisfying one-pan meal. Pasta tossed with asparagus and peas with fresh herbs and a cheesy sauce is a meal that is hard to resist.
I have often made this recipe using a Boursin Garlic & Fines Herbs cheese, but if you want to keep it local, try it with Carmel Valley Creamery’s Fromage Blanc with Garlic & Fine Herbs, or a plain fromage blanc from either Bellwether Farms or Cowgirl Creamery (you would mix in your own freshly chopped garlic and herbs with these).
Ingredients
- 10 lasagna sheets, broken into quarters
- 2 tablespoons butter
- 1 shallot, diced
- 3/4 cup heavy cream
- 1 cup chicken stock (divided)
- 1/4 cup chopped basil leaves
- 1 cup fresh or frozen peas
- 1 bunch asparagus, cut into 1/4 inch pieces
- 1/4 teaspoon each salt and pepper
- 5 ounces herbed fromage blanc (or Boursin)
- 1 cup shredded mozzarella cheese
- 2 tablespoons chopped fresh parsley
Instructions
Cook broken lasagna sheets in boiling salted water according to package directions. Drain and set aside.
Melt the butter in a saucepan on medium-high heat. Add shallot and sauté for 2-3 minutes.
Add the cream and ½ cup chicken stock. When the mixture starts to bubble, add basil, cooked lasagna pieces, peas, asparagus, salt, and pepper. Allow the mixture to cook for 4-5 minutes.
Turn the heat to medium and add the herbed cheese Gently mix to incorporate into the sauce. Add more of the chicken stock if the mixture is too thick. Cook for another 2-3 minutes.
Top mixture with mozzarella cheese and a sprinkling of chopped parsley. Serve hot.
Wine Pairing Suggestions: 2023 Darcie Kent Pistachio Lane Sauvignon Blanc and 2023 Rodney Strong Chalk Hill Chardonnay
- Category: Entree
