Once again it was 5 p.m. and I was faced with the dilemma of what to make for dinner in a hurry that isn’t pasta. Yesterday on Facebook I was recommended this New York Times recipe, but due to a paywall I wasn’t able to view it so I decided to see what I could come up with.

Using items commonly found in my pantry, I whipped together a one-pan dish that has all the notes I crave from lasagna but without the labor and carbs. This is a flexible recipe. If you wanna add some crumbled Italian sausage, go for it. If you want some spice, add dried chili flakes. But no matter what, this dish is sure to be a family favorite.

Lasagna Beans – a super quick recipe to satisfy that pasta craving

Prep/cook time: 20 minutes
Serves: 4

Ingredients:

• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 3/4 cup marinara sauce
• 2 packed cups of fresh baby spinach
• 2 cans white beans, drained
• 1/4 cup pre-made pesto sauce
• Salt and pepper, to taste
• 2/3 cup shredded mozzarella
• 1/2 cup grated parmesan
• Fresh basil, for serving
• Crusty bread, for serving

Directions:

Preheat oven to 450F. While the oven is heating, place a medium cast iron pan over medium-high heat and add the olive oil. Toss in the garlic, turn heat to medium-low, and cook until garlic is golden brown, about 2 minutes. Add the marinara and baby spinach, turn to medium-high, cover, and cook until spinach is wilted, about 3 minutes. Stir in the beans, pesto, and salt and pepper. Cook until it starts to bubble. Evenly sprinkle on the cheeses.

Place the pan into the preheated oven and bake for 8 minutes, or until bubbling. Turn on the broiler and let broil until the cheese starts to brown, just 1-2 minutes. Remove from oven and sprinkle with torn pieces of fresh basil. Serve with slices of toasted crusty bread.