It’s so cold. And so dreary. And so dark. All I want to do is hibernate under a giant blanket and eat cheesy pasta. You?
But, I also feel really low energy. Like, I don’t have the wherewithal for a complicated, multi-step, multi-method recipe. So, I reconcile these incompatible ideas with stovetop lasagna. Cook the noodles in a jarred sauce, top with cheese, and serve. Seriously, so so easy and so so good.
A few notes:
I added turkey to this dish to increase the protein, but feel free to leave it out to make it vegetarian.
There’s pesto in the ingredients photo because adding some dollops of pesto in this dish is fab. But I bought a mass-market brand pesto that was, in a word, inedible. So, I wanted to add it to the photo, but we actually eat the food I photograph and I could NOT stomach this sauce. Use one you’ve had before and liked, one you’ve made, or skip it.
When you start the noodle cooking, make sure the noodles aren’t touching (see the photo above). They’ll start touching through the cooking process and you’ll stir to keep them from sticking together, but I’ve found that as long as you start off with the noodles not touching, they’re easy to separate later on.
It might seem like a lot of liquid, but the noodles soak up a lot of it and you still want the sauce to be saucy.
1 Tbsp olive oil or butter
1 small onion, minced
2-3 large garlic cloves, minced
1 lb ground turkey
3 cups tomato sauce (about a 32 oz jar of sauce)
2 cup stock (turkey, chicken, or vegetable), divided
13 regular or no-boil lasagna noodles (half of a box, uncooked, broken in half)
In a large cast iron pan (with a lid) or Dutch oven, saute the onions on medium heat until translucent and starting to brown, about 5 minutes. Add the garlic and cook for one more minute, until fragrant.
Add the turkey and cook, breaking up any large chunks, until no pink remains, about 10 minutes.
Add the tomato sauce and broth and stir to combine. Turn the heat to high to start heating the sauce.
Break the uncooked noodles roughly into halves or thirds (don’t mind the noodle shrapnel that will ensue; just toss it all in the pot) and tuck them into the sauce, making sure they don’t touch each other. (You want them to be perpendicular to how you would normally layer the noodles in lasagna.)
Turn the heat to medium high and cover your pot and cook the lasagna for five minutes.
Turn the heat down to medium or medium low and stir the noodles around (it’s okay if they touch now), cover, and cook for another 5 minutes.
Uncover and stir the noodles and separate any that have begun to stick together. If the sauce looks like it’s cooking down too much, add more stock ¼ cup at a time.
Cook, uncovered, for 3-5 more minutes. Stir the noodles and sauce frequently to ensure that nothing is sticking or cooking too fast. Add more stock as needed. Cook until the noodles are al dente and just about done.
Add the cheese, cover, and cook for another 5 minutes until the cheese melts.
Yield: 6 large bowls