Tell me, is there anything worse then coming home from a long day at work and then making a dinner that was inedible? I made Smitten Kitchen’s chicken with 40 cloves of garlic for dinner tonight with mashed potatoes. I have made this meal a million times; it is one of Cliff’s favorites. Tonight, it turned into mashed potato soup with rubbery chicken. It was horrible, really horrible. Don’t let that deter you from making it. Made correctly, it is fantastic. I really screwed it up though. Frustrating for sure.
After work I tend to juggle too many things; make dinner, empty/fill the dishwasher, read the cb2 catalog etc.… The result is usually a subpar dinner with grand plans to vignette my bookshelves. Sometimes, I just need something easy, but still good. Luckily, I have recipes like this lasagna to ensure a tasty meal. My least favorite part of making lasagna is making the noodles. They always end up broken and sticky for me. So what could be better than a lasagna made with wonton wrappers instead of noodles? I was a little unsure when I first saw this recipe but it turned out perfect! I always keep extra marinara sauce in the fridge so I just bought a little jar of pesto and some ricotta cheese and assembled. Couldn’t be easier. It is the best way to make a lasagna on a weeknight. Well, that or have your mom bring you a fresh one that all you have to do is heat. I could handle that.
wonton wrappers ( 3 per stack)
2 cups marinara sauce- we used this recipe
½ cup pesto
8 ounces ricotta cheese
¼ cup breadcrumbs
1 clove garlic, minced
¼ cup pine nuts
Pre heat the oven to 350 degrees F. Whisk 1 egg and combine with the ricotta cheese, minced garlic, bread crumbs and a sprinkle of salt and pepper. Set aside. Spread a few tablespoons of pasta sauce on a 9 x 13 inch baking dish. Start assembling your stacks. First put down a wonton wrapper, then about 2 tablespoons of ricotta cheese filling, then pesto, then marinara. Add another wonton wrapper and repeat. Top with a final wonton wrapper, pasta sauce, and sprinkle with pine nuts. Bake for 30 minutes.
Source: Adapted from The Italian Dish