Best 3 Free Form Lasagna Recipes

FREE-FORM LASAGNA WITH WILD MUSHROOMS AND PARMESAN CREAM

Steps:

• Clean the mushrooms, removing the stems, and slice 1/4 in thick.
• Cook the pasta or egg roll wrapper in boiling salted water. Remove and drain, unfolding them if they stick or clump together.
• In a large skillet, heat the olive oil and butter over medium-high heat until the butter melts and the foam subsides.
• Add the mushrooms and cook, without stirring, until they are browned on one side 2 to 4 minutes. Sprinkle with the rosemary, salt and pepper, and cook, stirring occasionally, until tender, about 3 minutes. Remove to a plate or small bowl.
• Return the skillet to medium heat. Pour in the cream and add 2 tbl of the Parmesan, stirring constantly, just until the cheese melts. Remove from the heat and season with salt and pepper.
• Dip the pasta or wrapper quickly into the sauce, turn to coat. Place on serving plate. Scatter the mushrooms over it.
• Dip the remaining pasta/wrapper and drape, slightly askew, over the mushrooms. Drizzle with any remaining sauce and sprinkle with remaining Parmesan.

FREE-FORM LASAGNA

Steps:

• Cook and drain noodles as directed on package.
• Meanwhile, in small saucepan, heat pasta sauce over medium-low heat until bubbly. In small microwavable bowl, microwave ricotta cheese uncovered on High 1 to 2 minutes or until thoroughly heated.
• Cut each noodle in half. On each of 4 serving plates, place 1 half noodle; spread with a spoonful of ricotta cheese and a spoonful of pasta sauce, then sprinkle with Italian cheese. Repeat layers, using 3 more half noodles for each serving. Sprinkle with remaining Italian cheese. Garnish with basil.

FREE-FORM LASAGNA WITH EDIBLE WEEDS

Steps:

• Bring a large pot of salted water to a boil; add 1 tablespoon oil. In a medium bowl, stir together ricotta, tarragon, and lemon zest; season with salt and pepper.
• A few at a time, cook lasagna noodles until al dente. Using tongs, transfer to a baking sheet, laying each square flat. Cover with plastic wrap. Empty water and reserve pot.
• In pasta pot, heat remaining oil over medium-high. Add garlic and cook until tender, 1 to 2 minutes. Add weeds; season with salt and pepper. Cook, tossing, until tender, 6 to 8 minutes. Stir in raisins and lemon juice; season with salt and pepper.
• On each of four serving plates, top one lasagna noodle with about 1/4 cup weed mixture and 2 tablespoons ricotta mixture. Top with another noodle, 1/4 cup weeds, and 2 tablespoons ricotta. Drizzle with oil, if desired, and serve immediately.