Deconstructed Lasagna with Peas and Herbed Ricotta

By Chez_Alexander

Ingredients

• 1 lb. Lasagna
• kosher salt
• extra-virgin olive oil
• 2 garlic cloves, minced
• 1 c. diced onion
• 1 c. chicken stock
• 1 lb. peas (fresh or frozen)
• 1/2 c. chopped parsley
• 1 1/2 c. freshly grated Pecorino Romano
• 1 1/2 c. whole milk ricotta
• 1/2 c. mint leaves
• Freshly ground black pepper

Details

Servings 4
Preparation time 5mins
Cooking time 25mins
Adapted from delish.com

Preparation

Step 1

1. Bring an 8-quart stock pot of water to a boil and generously season with salt. Place lasagna noodles in ziplock bag on top of a kitchen towel and gently break up noodles using a rolling pin. (Shapes can be all different sizes.) Cook pasta according to al dente package instructions and reserve 1 cup pasta water.

2. Meanwhile, in a large skillet over medium heat combine 2 tablespoons olive oil, garlic, and onion; cook until onion is softened, about 5 minutes. Pour in chicken stock and season with 1/2 teaspoon salt. Bring to a boil and simmer for 5 minutes. Add peas and stir until warmed through.

3. Add lasagna mixture, parsley and 1 cup pecorino to skillet and mix until pasta is well coated. (If pasta is dry, add a splash of reserved pasta water.)

4. Transfer pasta mixture to a large platter. Add large spoonfuls of ricotta all over and top with fresh mint, freshly ground black pepper, remaining pecorino, and a drizzle of olive oil. Serve immediately.