Harissa-Lamb Skillet Lasagna
Makes 6 servings
Ingredients
1 TB extra-virgin olive oil
1 pound ground lamb
1 tsp kosher salt, divided
3/4 tsp black pepper, divided
1 yellow onion, finely chopped
2 TB harissa paste
3 garlic cloves, sliced
6 cups fresh spinach leaves
1 pound uncooked dried lasagna noodles, broken into 1- to 2-inch pieces
3 cups marinara sauce (jarred or homemade)
2 cups chicken stock
1 1/4 cups ricotta cheese (low-fat or whole milk)
1/2 cup finely grated parmesan cheese, plus more for serving
Chopped fresh flat-leaf parsley
Directions
Set a skillet over medium-high heat and add in the olive oil Once the oil is heated, add the lamb, along with 1/2 teaspoon salt and 1/2 teaspoon pepper. Break up the meat and cook until it's browned, about 6 to 8 minutes. Remove the lamb to a bowl and set aside, then drain off all but 1 tablespoon of the fat.
Turn the heat down to medium, then add in the onion, harissa, garlic, remaining 1/2 salt, and remaining pepper. Cook and stir until onion softens, about 8 minutes. Add in the spinach and stir until it just begins to wilt, 1 to 2 minutes. In with the lasagna noodles, marinara, chicken stock, and browned lamb and give it all a good stir to combine. Don't worry if noodles aren’t completely submerged, it'll be ok. Raise the heat a bit to bring the mixture up to a simmer, then cut back the heat to medium-low, cover it, and cook until the noodles are al dente and most of sauce is absorbed, about 20 to 25 minutes. Stir it a time or two to make sure the pasta isn't catching on the bottom of the skillet.
Spoon the ricotta over the lasagna and sprinkle with the Parmesan. Cover and cook over medium-low until cheese is hot and melted, about 5 to 7 minutes longer. Sprinkle parsley and additional Parmesan over the top and serve.
Recipe based on one from Food and Wine.
Makes 6 servings
Ingredients
1 TB extra-virgin olive oil
1 pound ground lamb
1 tsp kosher salt, divided
3/4 tsp black pepper, divided
1 yellow onion, finely chopped
2 TB harissa paste
3 garlic cloves, sliced
6 cups fresh spinach leaves
1 pound uncooked dried lasagna noodles, broken into 1- to 2-inch pieces
3 cups marinara sauce (jarred or homemade)
2 cups chicken stock
1 1/4 cups ricotta cheese (low-fat or whole milk)
1/2 cup finely grated parmesan cheese, plus more for serving
Chopped fresh flat-leaf parsley
Directions
Set a skillet over medium-high heat and add in the olive oil Once the oil is heated, add the lamb, along with 1/2 teaspoon salt and 1/2 teaspoon pepper. Break up the meat and cook until it's browned, about 6 to 8 minutes. Remove the lamb to a bowl and set aside, then drain off all but 1 tablespoon of the fat.
Turn the heat down to medium, then add in the onion, harissa, garlic, remaining 1/2 salt, and remaining pepper. Cook and stir until onion softens, about 8 minutes. Add in the spinach and stir until it just begins to wilt, 1 to 2 minutes. In with the lasagna noodles, marinara, chicken stock, and browned lamb and give it all a good stir to combine. Don't worry if noodles aren’t completely submerged, it'll be ok. Raise the heat a bit to bring the mixture up to a simmer, then cut back the heat to medium-low, cover it, and cook until the noodles are al dente and most of sauce is absorbed, about 20 to 25 minutes. Stir it a time or two to make sure the pasta isn't catching on the bottom of the skillet.
Spoon the ricotta over the lasagna and sprinkle with the Parmesan. Cover and cook over medium-low until cheese is hot and melted, about 5 to 7 minutes longer. Sprinkle parsley and additional Parmesan over the top and serve.
Recipe based on one from Food and Wine.
