This is a recipe written by the diminished stocks of a refrigerator a day before market day. I don’t suggest you go out and shop for this, but if you find yourself with just a few things in refrigerator, try to do thusly, using whatever vegetables and cheese you have on hand, and primarily the wondrous no-boil barilla lasagna sheets that any good supermarket should stock.
Our last ditch lasagna of late was made like this: 3 sad leeks, rinsed of their dirt, peeled of their sadness, and finely chopped. Half a package of button mushrooms, sliced thinly. The bottom of a tub of ricotta. A quarter pack of grated quattro fromaggio. A box of barilla no-boil lasagna. Sautee the leeks in olive oil and garlic until soft. Mix in the ricotta and all but just a bit of the quattro fromaggio. Season the mix with salt and pepper and fresh thyme. Layer it with alternating lasagna sheets in a pan. Top with the prettiest mushrooms, a handful of quattro fromaggio, and a sprinkling of thyme leaves. Bake it as the Barilla package suggests. Improvise as you see fit, depending on what’s in your vegetable and cheese drawers. Coulda been tuscan kale, coulda been parmesan, coulda been prosciutto. Coulda, shoulda, woulda, lasagna.