Eric has been working later recently, and by the time he gets home we’re both pretty hungry. That evening routine was starting to derail our workouts — who wants to run when they’re already thinking about dinner? To avoid skipping our routine, we snacked briefly before lacing up our shoes so we could get out the door and still eat at a reasonable hour.
To make sure we wouldn’t use dinner as an excuse, I prepared the evening meal ahead of time so it would be mostly hands-off while we exercised. That little bit of planning made it much easier to commit to a run despite the late hour.
The weather’s been unpredictable — sunny and calm one minute, storming and lightning the next. We often start under blue skies and finish with thunder in the distance, which makes me speed up a bit just to beat the clouds. On this night I picked up the pace on the way home, hoping to avoid the worst of the storm.
By the time we were cooling down, the lasagna pie was already baking in the oven. It felt nice to have a night where dinner finished itself while we relaxed and recovered after our run. I needed that break from standing at the stove.
After dinner we spent the evening listening to the rain and reading. It was a quiet, restorative night — exactly what we needed after a busy day.
Lasagna Pie
Serves 4
1 medium yellow onion, diced
8 baby bella mushrooms, sliced
1 (14.5 oz) can no salt added diced tomatoes, drained
1 small eggplant, very thinly sliced into rounds
1 cup mozzarella cheese, shredded
1 egg
1/4 cup half-and-half or whole milk
lasagna noodles, no-cook variety
3 tbsp tomato sauce
1/4 cup Parmigiano Reggiano, grated
seasonings: pinch of kosher salt, crushed red pepper flakes, fennel seeds, and dried garlic
Preheat the oven to 400°F (200°C).
Heat a cast-iron skillet or a sauté pan over medium heat and add a splash of olive oil. Sauté the diced onion and sliced mushrooms with a bit of dried garlic until the onions begin to soften and become translucent. Add the drained diced tomatoes and sprinkle in the pinch of kosher salt, crushed red pepper flakes, and fennel seeds. Cook for a few more minutes so the flavors can meld and any excess liquid can reduce slightly.
In a small bowl, combine 1/2 cup of the shredded mozzarella, the egg, and the half-and-half (or milk). Whisk until smooth — this mixture will help bind the lasagna pie and give it a custardy texture.
To assemble: spread a thin layer of tomato sauce on the bottom of a round baking dish. Lay the no-cook lasagna noodles on top of the sauce, breaking them as needed to fit the dish and avoid overlap. Spread the mozzarella-egg mixture evenly over the noodles. Arrange a layer of thin eggplant slices over the cheese mixture, then spoon a portion of the tomato, onion, and mushroom mixture on top. Repeat the layers once more, finishing with the remaining cheeses.
Sprinkle the Parmigiano Reggiano and the remaining mozzarella over the top, and drizzle a small amount of olive oil across the surface to promote a golden, slightly crisp finish.
Bake for about 30 minutes in the 400°F oven, until the top is bubbly and golden. Allow the pie to rest for 5–10 minutes before slicing so it sets and is easier to serve.
Tips and variations: if you don’t have no-cook lasagna noodles, you can use regular noodles that have been briefly boiled until al dente. If you prefer more vegetables, add spinach or zucchini layers. For a heartier version, brown some ground meat or Italian sausage with the onions and mushrooms before adding the tomatoes. Leftovers keep well in the refrigerator for 2–3 days and reheat nicely in a warm oven or toaster oven to preserve the crust.
