This is a pretty awful name for a really good dish, but I am simply at a loss for what else to call it.
I don’t miss pizza, “pasghetti” is a pretty common dinner in our house, and I’m lukewarm about most other Italian foods (okay, with the exception of risotto, which I indulge in once in a blue moon), but I do miss lasagna…and I make a damn good one. I’ve made a fairly decent lasagna-type dish using spaghetti squash in the past, but it calls for so much cheese that if I ate it, I might be unable to breathe for the next 3 days.
I was tempted, though, last night to just put up with that; break down, go to the store and grab a spaghetti squash along with some mozzarella, cottage cheese and ricotta. But then I thought, “You’ve got a kitchen full of food and if you don’t use some of it soon, it’s going to be fit for nothing but the compost bin.” Which is nothing but the truth.
This was what I was pondering as we were driving back from picking The G Man up from the sitter last night, when it struck me – Greens. Sweet potato. Sheep’s milk ricotta salata and Parmigiano-Reggiano. Alex’s marvelous Sausage and Red Pepper Tomato Sauce.
I had all of those things in my kitchen. It COULD be done.
And quite deliciously, too – this is one of my new favorites; I may make the sausage and red pepper tomato sauce for years to come just so I can have this dish. Even Jolly scarfed this down – onions, mushrooms, greens and all.
But I’ve been stumped about what to call it; as a co-worker said when I described it, “Yeah, you can’t exactly call that a ‘casserole,’ can you?” Which is just what a lasagna is, but you get my point. So until something better comes along, Mock Lasagna it is.
Oh, and if you leave out the cheese, it’s Whole30 compliant, y’all.
- 3 tablespoons olive oil
- 1 ounce prosciutto, thinly sliced, diced in 1/2-inch pieces
- 1 bunch Swiss chard, removed from stems and torn into pieces
- 1 bunch beet greens, removed from stems and torn into pieces
- 1/2 large onion, thinly sliced
- 3 cloves garlic, finely minced
- 4 ounces ricotta salata, crumbled
- 1 large Japanese sweet potato, thinly sliced
- salt and freshly-ground black pepper
- 1/4 recipe Sausage and Red Pepper Tomato Sauce
- 2 ounces freshly grated Parmigiano-Reggiano cheese
- Preheat oven to 350 F.
- Heat the olive oil over medium heat in a wide, shallow enameled Dutch oven or large, oven-safe skillet. Cook the prosciutto, stirring frequently, until it begins to turn crispy, about 4 or 5 minutes. Reduce the heat to medium low and add the onion; cook, stirring frequently, until the onion is softened, about 5 minutes. Stir in the garlic and cook for another minute.
- Add the greens to the pan with the prosciutto/onion mixture; toss to combine. Reduce the heat to low and cover, leaving the lid slightly ajar. Cook, stirring occasionally, until the greens are wilted and reduced by at least half. Season lightly with freshly ground black pepper; stir in the ricotta salata and remove from heat.
- Layer the potato, slightly overlapping the slices on top of the greens; sprinkle with salt and pepper. Spread the Sausage and Red Pepper Tomato Sauce evenly over the potato slices. Cover and bake until the potato is tender, about 20 minutes.
- Uncover the dish and scatter the Parmigiano-Reggiano over the surface. Return to the oven and bake for an additional 5 minutes to allow the cheese to slightly melt. Allow the dish to rest for 5 minutes before serving.
- Nutrition (per serving): 474 calories, 34.6g total fat, 82.3mg cholesterol, 1171.2mg sodium, 1091.9mg potassium, 19.8g carbohydrates, 5g fiber, 8g sugar, 22.8g protein