From the moment our Sweet Pete pointed these noodles out at the Whitefish kitchen store, Trovare, I was obsessed and knew a heaping helping of Deconstructed Lasagna was in our future.

You can make this dish as complicated as you want, but I like to think of it as an opportunity to make something quick, easy and interesting on one of those nights where you’re too busy, too tired or just plain old unmotivated to cook.

Which is why I opt for pre-made sauces and finish this in our Stoke backyard pizza oven to get the layers of cheese and sauce bubbly and melty, and the edges of the organic Mafalde pasta all nice and crispy.


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  • Alfredo sauce
  • Mafalde pasta
  • Mozzarella cheese, shredded
  • onion, diced
  • 1 lb ground beef
  • Pasta sauce, red
  • 1 tbsp garlic, minced
  • Ricotta cheese


Step 1

Saute onion and garlic in olive oil over medium high heat.

Once onions are soft and translucent, add ground beef to the mix and brown. Season generously with salt and pepper.

Once burger is brown, add pasta sauce and simmer until you’re ready to construct your deconstructed lasagna.

Step 2

Meanwhile, bring a pot of heavily salted water to a boil.

Cook Mafalde pasta according to package directions.

Drain and set aside.

Step 3

Mix ricotta, chives, salt and pepper in a bowl and set aside.

Step 4

Now it’s time to make some magic by layering ingredients in a small cast iron skillet (I like to give everyone their own personal skillet) in the following order: Alfredo sauce, Mafalde pasta, shredded Mozzarella, meat sauce and a dollop or two of chive ricotta.

Drizzle the top with a good olive oil and fresh ground salt and pepper before popping it in your preheated Stoke outdoor pizza oven for a couple minutes to get all bubbly and nice.

Step 5

CAREFULLY remove your cast iron from the pizza oven (it will be HOT) and cool slightly before topping with chopped chives and digging in.

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