Description
This recipe is from Food and Wine Magazine. It’s attributed to Justin Chapple.
Ingredients
Scale
- 1 tbsp olive oil
- lb ground lamb
- 1 tsp salt, divided
- 1 tsp pepper, divided
- 1 large yellow onion, chopped
- 4 garlic cloves, sliced thin
- 2 tbsp harissa paste
- 6 cups fresh spinach
- 3 cups marinara sauce (I like Newmans’ Own)
- 2 cups chicken stock
- 1 lb lasagna noodles, broken into 1 to 2 inch pieces
- 1 1/4 cup whole milk ricotta cheese
- 1/4 cup parmesan or pecorino plus more for serving, shredded
- 1/4 cup parsley plus more for serving, chopped
Instructions
- Heat oil in a large skillet (cast iron or enamel work well)
- When oil is hot, add lamb and season with 1/2 tsp salt and 1/2 tsp pepper. Cook, stirring occasionally until lamb is nicely browned approx 7 minutes. Use a slotted spoon to transfer cooked lamb to a plate. Reserve 1 tbsp of fat in pan and discard the rest.
- Add onion and garlic to pan and saute over medium heat for 5 minutes. Add harissa paste and remaining 1/2 tsp salt and 1/2 tsp pepper. Cook another 3 to 4 minutes.
- Add the spinach and saute for 3 minutes or until just wilted. Add the marinara, stock, broken noodles, and browned lamb. Toss all the ingredients together and bring to a simmer. Reduce heat and cover. Simmer the mixture covered for 25 minutes – stir once after 10 minutes.
- Remove cover and spoon ricotta all over lasagna. Sprinkle with parmesan and cover. Cook another 5 minutes or until the cheese is hot and melted.
- Garnish with fresh parsley and serve.