Pancetta and Chard Skillet Lasagna with Sage
Using no-cook lasagna noodles streamlines the process of putting together this gorgeous skillet lasagna; soaking them in hot water for 10 minutes will ensure that they turn out tender rather than chewy. If you prefer, you can garnish the finished dish with chopped fresh sage instead of fried sage leaves.
Ingredients:
For the ricotta filling:
- 2 cups (1 lb./500 g) ricotta cheese
- 1 egg
- 2 Tbs. minced fresh sage
- 2 cups (8 oz./250 g) shredded mozzarella cheese
- 2 Tbs. milk
- Kosher salt and freshly ground pepper
For the pancetta filling:
- 3/4 lb. (375 g) thinly sliced pancetta
- 1 yellow onion, diced
- 2 bunches Swiss chard, stemmed and coarsely chopped
For the béchamel:
- 4 Tbs. (1/2 stick) (2 oz./60 g) unsalted butter
- 1/4 cup (1 1/2 oz./45 g) all-purpose flour
- 1 1/2 cups (12 fl. oz./375 ml) whole milk
- Kosher salt and freshly ground pepper
For assembling:
- 1/2 lb. (250 g) no-boil lasagna noodles, soaked in hot water for 10 minutes
- 1 cup (4 oz./125 g) shredded mozzarella cheese
For the fried sage:
- 2 Tbs. olive oil
- 8 to 10 fresh sage leaves
- Kosher salt
Directions:
Preheat an oven to 375°F (190°C).
To make the ricotta filling, in a large bowl, stir together the ricotta and egg until combined. Stir in the minced sage and mozzarella, then stir in the milk. Season with salt and pepper. Set aside.
To make the pancetta filling, in a large fry pan over medium heat, working in batches as necessary, cook the pancetta slices until crispy and most of the fat is rendered out, about 6 minutes per side. Transfer the pancetta to a paper towel–lined plate, leaving the fat in the pan. Add the onion to the pan and cook until softened, about 4 minutes. Add the chard and cook, stirring frequently, until the chard is wilted, about 2 minutes more. Transfer the chard mixture to a bowl. Chop the cooked pancetta and stir into the chard mixture. Set aside.
To make the béchamel, in an essential pan or large, deep sauté pan over medium heat, melt the butter. Add the flour and cook, whisking constantly, for 1 minute. Slowly whisk in the milk a little at a time and cook, stirring constantly, until thickened, about 4 minutes. Season with salt and pepper. Transfer half of the sauce to a bowl. Spread the sauce that remains into an even layer in the bottom of the pan.
To assemble the lasagna, arrange a single layer of lasagna noodles over the sauce, breaking up the noodles if necessary to make them fit. Spread a third of the pancetta mixture in an even layer on top, then a third of the ricotta mixture. Repeat the layers two more times: noodles, pancetta mixture, ricotta mixture. Add another layer of noodles and cover with the remaining béchamel sauce. Sprinkle with the remaining 1 cup (4 oz./125 g) mozzarella.
Transfer the pan to the oven and bake until the noodles are tender and the lasagna is lightly browned and bubbly, about 30 minutes.
Meanwhile, make the fried sage: In a small fry pan over medium-high heat, warm the olive oil until shimmering. Working in batches to avoid crowding, add the sage leaves to the pan and fry until slightly crisp, 3 to 4 seconds. Using a slotted spoon, gently transfer the leaves to a paper towel–lined plate to drain. Sprinkle the leaves with salt and set aside.
Remove the lasagna from the oven and let cool for 15 minutes. Garnish with the sage leaves and serve hot. Serves 6 to 8.
Williams Sonoma Test Kitchen
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