Three-Cheese Pesto Lasagna Stacks

Serves 4

Pan IconWHY THIS RECIPE WORKS: This recipe makes lasagna an easy weeknight option by baking four smaller stacks of lasagna for just 10 minutes, then cutting the stacks in half and arranging one half on top of the other to make a multilayered lasagna with impressive height. We use prepared pesto from the supermarket refrigerated section but you can certainly make your own if you have time. See the Easy sidebar that follows the recipe.

1

tablespoon vegetable oil

12

no-boil lasagna noodles

6

ounces (6 cups) baby arugula

1

pound (2 cups) whole-milk ricotta cheese

1½

ounces Parmesan cheese, grated (¾ cup)

1

large egg, lightly beaten

1

teaspoon grated lemon zest

Salt and pepper

1

(7-ounce) container basil pesto (2/3 cup)

8

ounces mozzarella cheese, shredded (2 cups)

1. Adjust oven rack to upper-middle position and heat oven to 450 degrees. Brush oil over bottom of baking sheet; set aside. Place noodles in large baking dish and cover with boiling water. Let soak for 10 minutes, agitating noodles occasionally.

2. While noodles soak, place arugula in bowl, cover, and microwave until wilted, 2 to 4 minutes. Drain and chop coarse. Combine ricotta, ½ cup Parmesan, egg, lemon zest, chopped arugula, ½ teaspoon salt, and ¼ teaspoon pepper in bowl.

3. Remove noodles from water and place in single layer on kitchen towel. Arrange 4 noodles on oiled baking sheet. Spread 1 tablespoon pesto over each noodle. Spread ¼ cup ricotta mixture evenly over pesto, followed by 2 heaping tablespoons mozzarella. Repeat with 1 more layer of noodles, remaining pesto, remaining ricotta, and 2 heaping tablespoons mozzarella on each stack. Finish with remaining noodles, remaining mozzarella, and remaining Parmesan. Bake stacks until cheese is bubbly and beginning to brown and filling is heated through, about 10 minutes. Cut each stack in half crosswise, then, using spatula, stack 2 halves on top of each other and repeat to create 4 stacks. Serve.