Layerless Lasagna

Name: Layerless Lasagna
Total time: 30 min
Cuisine: Italian
Ingredients: 4 tablespoons olive oil; 0.5 teaspoon salt; 1 pound lasagna pasta; 2 garlic cloves; 0.5 teaspoon red pepper flakes; 5 ounce container baby spinach; 1 cup ricotta cheese; 1 pound ground beef; 1 teaspoon Italian seasoning; 1 red onion; 25 ounces jarred marinara sauce; 2.5 cups shredded low moisture mozzarella; 1.5 cups freshly grated parmesiano reggiano

30m

Serves 1

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Layerless Lasagna

facebook.com

30m

Serves 1

Directions

1Break the lasagna sheets into 2-inch pieces, add them to a pot of boiling salted water, and cook until al dente.
2Drain the pasta, reserving 1.5 cups of pasta water.
3Add 1 tablespoon of olive oil, minced garlic, and red pepper flakes to a large deep skillet and cook, stirring often until fragrant, about 1 minute.
4Add the roughly chopped baby spinach and salt to the skillet and cook, stirring often, until the spinach is wilted, about 1 more minute.
5Remove the spinach mixture to a strainer, remove excess liquid, and place it in a medium bowl.
6Add the ricotta cheese to the spinach in the bowl and stir to combine.
7Wipe out the skillet, bring it back to medium heat, add 1 tablespoon of olive oil along with the ground beef, and cook until the beef is browned, about 5 minutes.
8Add the Italian seasoning and diced red onion to the beef and cook until the onion softens, about 3 more minutes.
9Add the marinara sauce to the beef and onions and mix well.
10Add the reserved pasta water to the sauce.
11Add the cooked lasagna pasta to the sauce, along with half the shredded mozzarella and Parmesan cheese, and stir to combine.
12Spread the mixture onto an oiled 12x17-inch baking sheet in one even layer.
13Dollop the ricotta-spinach mixture over the lasagna.
14Sprinkle the remaining shredded mozzarella and Parmesan cheese over the top.
15Bake at 400°F (200°C) for 30 minutes, or until the sauce is bubbly and the top is lightly browned and the cheese is melted.
16Garnish with fresh basil leaves.

Ingredients

4 tablespoons olive oil
0.5 teaspoon salt
1 pound lasagna pasta
2 garlic cloves
0.5 teaspoon red pepper flakes
5 ounce container baby spinach
1 cup ricotta cheese
1 pound ground beef
1 teaspoon Italian seasoning
1 red onion
25 ounces jarred marinara sauce
2.5 cups shredded low moisture mozzarella
1.5 cups freshly grated parmesiano reggiano

Equipment

sheet panlarge deep skilletstrainermedium bowllarge pot

Layerless Lasagna

30m

Serves 1

facebook.com

Layerless Lasagna

facebook.com

30m

Serves 1

Directions

1Break the lasagna sheets into 2-inch pieces, add them to a pot of boiling salted water, and cook until al dente.
2Drain the pasta, reserving 1.5 cups of pasta water.
3Add 1 tablespoon of olive oil, minced garlic, and red pepper flakes to a large deep skillet and cook, stirring often until fragrant, about 1 minute.
4Add the roughly chopped baby spinach and salt to the skillet and cook, stirring often, until the spinach is wilted, about 1 more minute.
5Remove the spinach mixture to a strainer, remove excess liquid, and place it in a medium bowl.
6Add the ricotta cheese to the spinach in the bowl and stir to combine.
7Wipe out the skillet, bring it back to medium heat, add 1 tablespoon of olive oil along with the ground beef, and cook until the beef is browned, about 5 minutes.
8Add the Italian seasoning and diced red onion to the beef and cook until the onion softens, about 3 more minutes.
9Add the marinara sauce to the beef and onions and mix well.
10Add the reserved pasta water to the sauce.
11Add the cooked lasagna pasta to the sauce, along with half the shredded mozzarella and Parmesan cheese, and stir to combine.
12Spread the mixture onto an oiled 12x17-inch baking sheet in one even layer.
13Dollop the ricotta-spinach mixture over the lasagna.
14Sprinkle the remaining shredded mozzarella and Parmesan cheese over the top.
15Bake at 400°F (200°C) for 30 minutes, or until the sauce is bubbly and the top is lightly browned and the cheese is melted.
16Garnish with fresh basil leaves.