Ingredients
Kosher salt
12 lasagna noodles
1 1/2 c. ricotta
1/2 c. cream cheese
2 large eggs
6 cloves garlic, peeled and minced
3/4 c. grated Parmesan, plus more for serving
1 (14-oz.) can artichoke hearts, drained and roughly chopped
1 (16-oz.) bag frozen spinach, thawed and drained
3 tbsp. fresh basil, chopped
1 tsp. red pepper flakes
Freshly ground black pepper
Nutmeg
1 (12-oz.) can crushed tomatoes (or your favorite marinara sauce)
Fresh parsley, for serving
Serve alongside Coca-Cola® Zero Sugar
3 tbsp. butter
3 tbsp. all-purpose flour
1 1/2 c. warmed milk
Kosher salt
Freshly ground black pepper
1/2 tsp. nutmeg
1/2 c. white cheddar, grated
Preparation
Step 1Preheat oven to 350º. Bring a large pot of salted water to a boil and cook lasagna noodles until al dente. Drain.Step 2In a large mixing bowl combine ricotta, cream cheese, and eggs. Add garlic, ¾ cup Parmesan, spinach, artichoke hearts, red pepper flakes, basil, 2 tsp. salt, 3 tsp. pepper, and a pinch of nutmeg, and gently toss to combine. (You want the filling to be chunky and not entirely incorporated.)Step 3Using a spatula or your hands, spread ricotta-mixture onto one side of each lasagna noodle. (You can use a little olive oil to keep the batter from sticking.) Roll the lasagna to form a spiral “floret” shape. Step 4Make the béchamel: In a large heavy bottom saucepan over medium heat, melt butter. Once butter is fully melted, add flour and mix until it becomes a thick paste. Allow it to bubble, but not brown. Slowly pour milk into pan and stir until fully incorporated. Add salt, pepper, nutmeg, Parmesan, and cheddar. Turn off heat and stir until cheese has melted. Step 5In a baking dish, spoon a layer of crushed tomatoes on bottom of dish. Add the florets and top each with a spoonful of béchamel sauce. Bake for 30 to 40 minutes.Step 6Serve with Parmesan and freshly chopped parsley.
“I love to eat,” says Brooklyn-based cycling instructor Ariel Padilla. Luckily, his partner, Dave Mizzoni, does too. And he loves to cook. The couple, who met via friends—an “app-less” romance, says Ariel—quickly became inseparable, bonding over drag queens competing on TV, their acting careers, and, of course, food. “It’s been me cooking for him ever since,” Dave laughs. Growing up in a large New England Italian family, Dave learned from his dad how to “show love through food.” His father, a fireman, would cook feasts for dozens of his fellow firefighters, mixing up vats of meat and creating cheesy, very carb-forward recipes. Now, Dave loves tweaking the food he grew up with to match his and Ariel’s healthier lifestyle. He says his cooking style has Italian roots, with a New York City sensibility. Read: His cuisine is more plant-based, and can be prepared in any size kitchen—no firehouse kitchen required. Read on to see how the couple turned Dave’s Dad-approved lasagna recipe into a vegetarian delight that’s perfect for a summer get-together. Where did your lasagna florets recipe come from? Is there a family history? Dave: When my dad would make lasagna, it was a whole day activity. He’d make four at once, and keep three in the freezer. He doesn’t know how to cook in small portions! His cooking was always very good but I thought there had to be a prettier way to present lasagna. So I elevated it, by rethinking it into a single-portion, vegetable-forward dish. I prefer a béchamel [sauce] over a hearty marinara and my version offers a way to incorporate vegetables and the creamy, cheesy sauce that I love. Plus, florets are a nice way to serve the dish. It’s clearly presented in portions and can be a small indulgence versus what it used to be for me: the entire course. Do you have any special memories of making the dish? Dave: When I think about this recipe, I think about sharing it. I seldom make lasagna for myself. It means someone is coming over. I’ve made this as a houseguest to show my appreciation and also while hosting in Brooklyn. At home, our apartment is open concept, so if we have people over, they can watch us cook, or help with rolling, spreading or anything. It’s engaging and we have fun, plus, it doesn’t feel like you’re spending 45 minutes preparing dinner. For anyone cooking alone or cooking for a special somebody, it can be nice to leave a few steps to be an interactive portion of your hangout. Why not shave the parm in front of someone you’re trying to woo? Or help chop herbs before serving? Involve people. This recipe makes me think of friends. On what occasions do you make them? Dave: Pasta night! At the end of the week, the rules—like, only-for-guests meals—are lifted; we can truly indulge. Especially in quarantine, we keep ourselves busy and stick to schedules. Pasta night almost feels like normal life, when we can decompress and do what we love. Ariel: This meal is a treat for us. We try to drink a responsible amount of soda, and with a cheesy sauce it’s nice to have a carbonated palate cleanser, to help you burp a little bit. We’re ready to watch our favorite housewives on reality TV, eat our cheesy pasta, and enjoy a decadent Coca-Cola.
