Ryan loves lasagna...LOVES...but there's only so much regular lasagna I can take. So when I saw "Broken Lasagna" on the cover of this month's Food Network Magazine, I had to try it. It was really delicious...so much so that we devoured the entire amount I made...and that's supposed to serve 4...But honestly, I feel like it could feed 3 as a main...4 if you had a salad or bread to go with it.
I was so excited to find this grater at Fry's. It looks like a giant version of the small one I have. One of the sides has an even larger grater than the one in this picture! Great for grating veggies. Get 2 zucchinis and cut off their two ends.
Use a grater and grate both of them completely.
Put the grated zucchini in a colander and place over a bowl or your sink. Sprinkle with salt and mix well. Let sit for 10 minutes and then squeeze out any excess moisture.
Grab a box of lasagna. I used whole wheat to be healthier. Heat a large pot of salted water on your stove.
Break your lasagna into bite sized pieces. Once the water is boiling, drop your pasta in and stir it vigorously for the first 1-2 minutes so the noodles won't stick. Cook until al dente, about 10 minutes. Reserve 1/2 cup pasta water, drain and rinse your noodles.
Meanwhile, get a box of cherry tomatoes - 12-16 oz will do. Heat a large skillet and add 3 tablespoons of unsalted butter. Cut half of the tomatoes in half and leave the other half whole.
Add the tomatoes to the skillet and cook for 5 minutes. The tomatoes will start to blister and shrivel up a bit - Like this!
Add in the zucchini and 1 tablespoon of lemon juice. Cook for another 5 minutes until the zucchini starts to look golden. Season with salt and fresh ground pepper.
Transfer the tomato-zucchini sauce to a large bowl. Add the noodles and 1/2 cup grated parmesan cheese. Stir and add in about 1/4 cup reserved pasta water and a small bunch of chopped up chives. Add in more water as needed to loosen the noodles. Season to taste with salt and fresh ground pepper. Divide into bowls and top with extra cheese.
YUM YUM YUM!!!
And there you go! This is delicious, easy, and about 480 calories per serving. I ate the few spoonfuls we had left over for lunch, cold, and it was just as good!