I had every intention of making lasagna last night. I’ve been craving a meat-free version for a while now, so my plan was to make a spinach and mushroom version, but I just didn’t have it in me to make the fresh pasta sheets, or a béchamel for that matter, when I got home from work.
Then I remembered these frilly noodles, which have been hanging out in the cupboard since we moved in (yes, they made the trip from New York with us). They were wide and flat-ish, sort of like the dry lasagna noodles you can buy in the store if you broke them into pieces. I suspected they’d be perfect, so I got a pot of water to boil and cooked them to al dente, then drained them while I finished working on the mushrooms.
To add a bit of creaminess to the spinach and mushroom mixture without making a cream sauce, I used a tub of Angelito, a fresh, creamy cheese with a nice bit of tang from Narragansett Creamery. This version had the added bonus of garlic and herbs.
I tossed my cooked pasta, spinach and mushrooms, and Angelito until well mixed, smoothed it into a buttered baking dish, and topped it with slices of fresh mozzarella (also from Narragansett Creamery), loading it into a 450 degree oven for 20 minutes or so, until it was browned and bubbly. This “broken lasagna” was every bit as satisfying as the real deal, and required a fraction of the effort – just what I needed on a Monday night.