Broken Lasagna

This dish has been adapted to be plant-based which always thrills me. When I can take a classic dish and break a tradition in a way that still respects the past, it’s a win. This simple dish comes from my Nonna who used to make it with sardines which my Pop loved. But not in my world.

Makes 2-3 servings

Ingredient List:

• ½ pound lasagna noodles
• 1/3 cup extra virgin olive oil
• 1 tablespoon white miso
• 3 tablespoons dashi
• 2-3 cloves garlic, finely minced
• 1 cup fresh sage leaves, torn into irregular pieces
• ½ cup lightly pine nuts
• Cracked black pepper

Step By Step Instructions:

Cook the lasagna noodles al dente in well-salted water (enough to cover the pasta), about 8 minutes. 

While the pasta cooks, place oil, miso, dashi, garlic, sage leaves and pine nuts in a deep skillet over medium heat. Cook, stirring constantly for 3-5 minutes. 

Drain the pasta well and cut into squares. Stir the pasta gently into the olive oil mixture to coat. Season to taste with black pepper and stir gently. Serve immediately.

Cook’s Tip: make a simple dashi by cooking 1 cup of water with 1-inch piece of kombu, 1 dried shiitake mushroom, 1 teaspoon soy sauce. Simmer 10 minutes. Save what you don’t use for another recipe.