Who in the world doesn’t like an easy one skillet, show stopping dinner? As you probably know by now, I am a Food Network addict. This recipe is adapted from Giada De Laurentiis’, Spicy One-Skillet Lasagna.
The first time I made this, I did it exactly to her specifications and it turned out looking absolutely beautiful. The problem was that it was just too spicy for my family. (I should have realized this prior to cooking. I don’t even like sausage!)
The second time I made it, I adapted it to my own tastes and subbed in ground beef, a little bit of sausage, and a baby spinach & kale mixture instead of the broccoli rabe that she used. (I hate broccoli rabe. To me, it tastes bitter.)
The first step was to brown the meat and then add the onions.
Once that is finished, add the greens and mix until they wilt.
Then add in some of the prepared sauce:
After this is complete, you remove the mixture to a bowl. You don’t even have to wipe out the pan because next, you start the bottom off with a little sauce and then the no-bake noodles. Let the layering begin!
This was the first time I’d ever splurged and used the Gruyere. Now I am hopelessly hooked forever.
Then it goes into the oven and comes out just like this. Gorgeous. I have to do better with my photography, however, as I keep forgetting to take a picture of what it looks like plated. Picture lasagna only pie-shaped and just beautiful!
Here is a stupid video from the first time I prepared this using the spicy sausage. Again, I was so excited about this recipe that I didn’t consider the fact that I hate spicy sausage. LOL!
2 tablespoons extra-virgin olive oil
1 pound ground beef
½ pound sweet Italian Sausage (if you don’t like sausage, leave this out.)
3 shallots, finely minced
3 cloves garlic, finely minced
2 teaspoons grated lemon zest (from 2 lemons)
1/2 teaspoon red pepper flakes
4-5 cups spinach (I used a baby spinach/kale mix)
1 1/2 teaspoons kosher salt
One 25-ounce jar marinara sauce
8 ounces no-boil lasagna noodles
1 1/2 cups grated Parmesan
1 pound fresh mozzarella, dried well and torn into large chunks
1/2 cup grated Gruyere
Preheat the oven to 375 degrees F.
In a 12-inch high-sided skillet, heat the olive oil over medium heat. Add the meat and cook through until browned. Add the shallots and garlic and cook until translucent and slightly fragrant, another 3 minutes. Add the lemon zest and red pepper flakes and cook for additional 2 minutes. Stir in the spinach and salt; cook until the spinach is wilted. Remove the mixture to a medium bowl and return the pan to the stove over low heat.
Spoon a small amount of the marinara sauce in the bottom of the skillet. Mix the remaining marinara with the meat mixture in the bowl. Layer half of the lasagna noodles on top of the marinara, breaking them up as needed to fit the pan. Cover with half of the meat mixture. Add 3/4 cup of the Parmesan and half the mozzarella. Layer with the remaining noodles. Cover with the remaining meat and top with the rest of the Parmesan and mozzarella and the Gruyere.
Bake until bubbly and golden on top, about 40 minutes. Cool for 5 minutes before serving.