This decadent lasagna is made with pocketless pita or naan bread instead of traditional lasagna noodles. / © Tina Rupp
Food & Wine's senior recipe developer, Grace Parisi, is a Test Kitchen superstar. In this series, she shares some of her favorite recipes to make right now.
My husband's been on a low carb diet kick for several months now (he looks great!), and you'd think that we all would be dropping pounds, since I cook nearly all of the dinners. I'm not making tons of pasta these days, and rice or bread is always now an accompaniment. But I've got to say, I've been craving a great big plate of gooey baked pasta.
This flatbread "lasagna" is probably the most carb-y casserole I've ever made, but it's delightfully evil and, I think, worth the splurge. I developed this recipe for an old column of mine—Tasting and Testing—this particular one about using flatbreads in somewhat unexpected ways. Though I'd never seen anything like this, I'd imagined (when I was hatching ideas) that it would be as if bread pudding and baked ziti got together and made a flatbread lasagna baby.