Stovetop lasagna

Stovetop turkey lasagna | Me & The Moose. This one-pot meal is the fastest, easiest route to cheesy pasta that will comfort anyone in these cold, dark months. #meandthemoose #lasagna #stovetoplasagna #onepotmeals #easydinner #dinnerrecipes #dinner #onepotdinner #stovetop #cheese

Listen, chatty Kathy, take me to the recipe

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.

Stovetop turkey lasagna | Me & The Moose. This one-pot meal is the fastest, easiest route to cheesy pasta that will comfort anyone in these cold, dark months. #meandthemoose #lasagna #stovetoplasagna #onepotmeals #easydinner #dinnerrecipes #dinner #onepotdinner #stovetop #cheese
Stovetop turkey lasagna | Me & The Moose. This one-pot meal is the fastest, easiest route to cheesy pasta that will comfort anyone in these cold, dark months. #meandthemoose #lasagna #stovetoplasagna #onepotmeals #easydinner #dinnerrecipes #dinner #onepotdinner #stovetop #cheese

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.

Stovetop turkey lasagna | Me & The Moose. This one-pot meal is the fastest, easiest route to cheesy pasta that will comfort anyone in these cold, dark months. #meandthemoose #lasagna #stovetoplasagna #onepotmeals #easydinner #dinnerrecipes #dinner #onepotdinner #stovetop #cheese

Stovetop lasagna

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)
Mozzarella balls

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

Stovetop turkey lasagna | Me & The Moose. This one-pot meal is the fastest, easiest route to cheesy pasta that will comfort anyone in these cold, dark months. #meandthemoose #lasagna #stovetoplasagna #onepotmeals #easydinner #dinnerrecipes #dinner #onepotdinner #stovetop #cheese
Stovetop turkey lasagna | Me & The Moose. This one-pot meal is the fastest, easiest route to cheesy pasta that will comfort anyone in these cold, dark months. #meandthemoose #lasagna #stovetoplasagna #onepotmeals #easydinner #dinnerrecipes #dinner #onepotdinner #stovetop #cheese

Meatless Monday: Spring vegetable baked gnocchi

Whelp, it's been a while since my last post and if I'm being honest, it's because I've been obsessively online shopping for shoes to wear to my college reunion. But it's not as shallow as it sounds! I'm focusing my energies on something I can control because there's a lot right now that I can't. It's easier to compare heel heights and debate the pros and cons of suede in DC humidity than to worry about, say, authoritarianism or long-term career plans or huge and imminent life changes. It's enough to give me an ulcer. Which is also something I worry about.

This casserole has been helpful on busy days and is, as always, a helpful vehicle for vegetables. The leftovers are also great when crisped in the oven. I tend to shy away from baked pasta since it requires an extra step that the original ingredients don't necessarily need to taste great. But smothering things in cheese is always better than NOT smothering things with cheese and since the gnocchi cook so quickly, the overall prep and cooking time isn't overwhelming. Also, the gnocchi have a lot of starch thanks to the potatoes, which thickens the ricotta so that a bechamel or flour-based sauce isn't necessary.

Baked gnocchi

1 package potato gnocchi, cooked al dente
1 large shallot, minced
1 bunch asparagus, woody stems chopped off
1 box baby bella mushrooms, chopped
1 box shitake mushrooms, chopped
3 large cloves of garlic, minced
½ cup full fat ricotta
½ cup parmesan
S/P
½- ¾ cup shredded mozzarella

Preheat broiler. Bring a large pot of salted water to a boil. While the water is heating, melt butter in a sauté pan and cook the shallots until opaque. Add the mushrooms and cook until they start to release some water. Add the garlic and asparagus and cook until the water evaporates. If the mushrooms don’t release any water, feel free to add a tbsp or two with the asparagus and cook until it evaporates.

When water is boiling, add the gnocchi and as soon as they start floating to the top, scoop the gnocchi out with a slotted spoon or strainer and put into a large bowl. If only a few gnocchi float at a time, scoop them out in small groups. If the gnocchi aren’t floating or some seem to be cooking at the bottom of the pot for longer than 3-4 minutes, test for doneness and scoop out as long as they no longer taste doughy.

Mix the gnocchi with ricotta, parmesan, sautéed veggies, salt and pepper. Transfer to a baking dish and top with shredded mozzarella. Bake under the broiler until cheese is brown and bubbly, about 10-12 minutes.

Yield: 6 servings