One-Pan Lasagna Recipe
Photo: Tyler Florence
From Yahoo Food’s Cookbook of the Week: Inside the Test Kitchen: 120 New Recipes, Perfected (Clarkson Potter)
One-Pan Lasagna
Serves 6 to 8
Serves 6 to 8
Usually when you make
lasagna, you have to boil the noodles, assemble the layers, and cook the
dish. Then, when you finally cut into it and put it on the plate, it
looks like goop. It’s just not worth the time. In this version, though,
we press sheets of uncooked fresh pasta into a pot of sauce, eliminating
the need to carefully add each layer and letting the pasta cook
directly in the flavorful sauce. The pan goes from the stove to the oven
to the table, making it a fast dinner and easy clean-up, too. We use
ground beef in this recipe, but you could substitute ground turkey or
chicken, if desired.
2 carrots, cut into quarters
2 garlic cloves
1 onion, quartered
Extra-virgin olive oil
11⁄4 (28-ounce) cans San Marzano tomatoes (36 ounces total)
1 pound ground meat (beef, turkey, or chicken)
Kosher salt
Freshly ground black pepper
8 sheets Fresh Pasta or instant-cook, 4 x 8 inches
3 ounces fresh spinach leaves
1 pint fresh ricotta
8 ounces fresh mozzarella, cubed
1⁄3 cup freshly grated Parmesan cheese
2 garlic cloves
1 onion, quartered
Extra-virgin olive oil
11⁄4 (28-ounce) cans San Marzano tomatoes (36 ounces total)
1 pound ground meat (beef, turkey, or chicken)
Kosher salt
Freshly ground black pepper
8 sheets Fresh Pasta or instant-cook, 4 x 8 inches
3 ounces fresh spinach leaves
1 pint fresh ricotta
8 ounces fresh mozzarella, cubed
1⁄3 cup freshly grated Parmesan cheese
Add the carrots, garlic, and onion to a food processor and process until very finely chopped.
Place a 10-inch oven-safe sauté
pan with tall, straight sides over medium heat. Coat the bottom of the
pan with some olive oil, and add the carrot mixture. Cook, stirring
occasionally, until the vegetables are soft and well caramelized. While
the vegetables cook, pour the tomatoes and their juice into the food
processor and puree.
Remove the caramelized
vegetables to a bowl and add another 2 tablespoons of olive oil to the
pan. Increase the heat to medium-high, and when the oil is shimmering,
add the meat to the pan, breaking it up with a wooden spoon. Season
generously with salt and pepper, and let it sear until well browned. Add
the pureed tomatoes, another few generous pinches of salt and pepper,
and stir. Bring the meat and tomatoes to a simmer, and simmer gently for
20 minutes to marry the flavors.
Meanwhile, preheat the oven to 350°F.
After the sauce has cooked,
reduce the heat to low. Place a sheet of pasta over the sauce and push
down with the spoon so the pasta submerges. Use a wiggling motion so
that all the meat doesn’t get pushed down to the bottom. Continue
placing layers of pasta in the pot and pushing them down, creating
layers of pasta and meat sauce within the pan. The pasta will cook in
the sauce, thickening it. When the pasta is all in the pot, add the
spinach on top. Dollop the ricotta over the spinach, and then add the
mozzarella. Top with Parmesan cheese, a drizzle of olive oil, and a
pinch of salt. Place the pan in the oven and bake, uncovered, until the
cheese is melted and bubbling, about 25 minutes. Serve immediately.
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