Lasagna, deconstructed

This recipe pretty much has all the elements of a traditonal lasagna but is baked as one big, messy casserole. That's the essence of Stir Crazy. Plus, it calls for rigatoni, instead of lasagna noodles, which is just so darn cute and not used nearly enough.

I like that it includes zucchini, which gives the dish more fiber and nutrition. The recipe comes from a new cookbook called Casserole Crazy by Emily Farris. It's just a little old paperback by a self-proclaimed casserole queen. Read more about her here. In a one-pot-meal world, this book is a keeper.

Deconstructed Zucchini Lasagna
12 ounces rigatoni
1 large yellow or white onion, chopped
3 cloves garlic, minced
2 tablespoons olive oil
3/4 pounds lean ground beef
1/2 teaspoon cumin
1/2 teaspoon chili powder
Salt and pepper
1 (24-ounce) can crushed tomatoes with juice
1 teaspoon crushed red pepper
2 tablespoons fresh basil, chopped (or 2 teaspoons dried)
12 ounces ricotta cheese
1/2 large zucchini (about 1 1/2 cups), sliced and quartered
1 cup grated Parmesan cheese

Preheat oven to 350 degrees.

In a large pot, parboil the rigatoni (about 5 minutes in boiling water), drain and set aside.

In the same large pot, saute the onion and garlic in the olive oil until the onions are translucent. Add the beef and season with the cumin, chili powder, salt and pepper. When the meat is browned, add the crushed tomatoes. Mix in the crushed red pepper and basil, and season with salt and pepper as needed.

Add the pasta, ricotta, zucchini, and all but 1/4 cup of the Parmesan. Mix well.

Transfer to a 2 3/4-quart baking dish and evenly distribute the remaining Parmesan on top of  the casserole.

Bake, uncovered, for 45 minutes. It’s important not to overcook this dish, or the zucchini will become soggy.

Serves 5 to 6.

Source: Casserole Crazy: Hot Stuff for Your Oven by Emily Farris (Home, 2008)