I made this recipe when I was craving lasagne but didn’t want all the gluten to go along with it. It is so quick and simple to make and results in a ton of flavor. Browning the cheese at the end gives it that nice lasagne-ish crunch.

Serves 2 as a main

Serves 4 as a side

Ingredients:

1/4 cup olive oil

3 garlic cloves, sliced

Small pinch red pepper

3 tablespoons tomato paste (I use mutti)

2 large handfuls of spinach

2 13.4 ounce boxes of Jacks Quality butter beans ( or you can used any kind of canned) drained and rinsed

Salt

Pepper

1/2 cup water

Shredded mozzarella (about a cup)

Pecorino

Parsley

Method:

Preheat oven to 450 degrees.

Heat olive oil over medium-high heat in a small cast iron skillet. Add garlic and cook until golden brown. Add red pepper flakes and tomato paste toast for about 30 seconds. Add spinach and cook until just wilted, turning down the heat if it’s too hot.

Add the beans, water and big pinches of salt and pepper. Stir to combine. Bring to a boil then turn off heat immediately . Top with as much shredded mozzarella as you’d like then sprinkle with pecorino cheese. Transfer skillet to oven and bake for about 10-15 minutes, or until the cheese is bubbly and brown in spots. Turn oven to broil if it hasn’t gotten to this point for 1-2 minutes. Serve with full parsley leaves.

Recipe inspired from NYT cooking.