Deconstructed Spring Skillet Lasagna



2 tablespoons butter

1 shallot, diced

¾ cup heavy cream

1 cup chicken stock

¼ cup basil leaves, chopped

10 lasagna sheets, broken into quarters

1 herbed cheese ball ( I use boursin)

1 cup fresh or frozen peas

1 bunch of asparagus, cut into ¼ inch pieces

¼ teaspoon each salt and pepper

1 cup shredded mozzarella cheese


Cook lasagna in boiling salted water according to package directions.  Strain.

 

Melt the butter in a sauce pan on medium high heat.  Add shallot and saute for 2-3 minutes.


Add the cream and ½ cup chicken stock. When the mixture starts to bubble, add basil, cooked lasagna pieces, peas, asparagus, salt and pepper. Allow the mixture to cook for 4-5 minutes.


Turn the heat to medium and add the herbed cheese  Gently mix to incorporate into the sauce. Add more of the chicken stock if the mixture is too thick.  Cook for another 2-3 minutes.  


Top mixture with mozzarella cheese and serve hot.


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