Weeknight Broken Lasagna with Lots ofGreens
"Consider this recipe a lighter, more casual way to enjoy lasagna, that crowd favorite, for a summery weeknight dinner. Rather than layering noodles with loads of ground meat, cheese, and tomato sauce (which is delicious during a snowstorm but not my favorite when it's 80° and sunny), you boil the long, wide noodles (alternatively, break them up before you boil) and toss them with a hefty dose of lemony ricotta cheese flecked with fresh mint and a load of minced chives. No need to turn on the oven...."
INGREDIENTS
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1 pound lasagna noodles
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15 ounces whole milk ricotta cheese
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2 lemons, zested and juiced
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1 tablespoon finely chopped mint
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3 tablespoons minced chives
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1/4 cup plus 1 tablespoon extra-virgin olive oil, divided
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1 bunch asparagus, ends trimmed and stalks sliced in half lengthwise
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1 cup peas
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1 handful basil leaves, roughly torn
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1 bunch watercress or baby arugula, roughly chopped
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1/3 cup pine nuts, toasted in a dry pan
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