One-Pan Lasagna Recipe

Photo by John Lee

You’ve already had Tyler Florence in your living room (on TV, people) and on a plane (thank heavens Sprout organic baby food comes in pouches).

Now the gorgeous chef is turning up the heat in your kitchen with a recipe that uses just one pan. Swoon.

One-Pan Lasagna
Serves four adults or eight kids

Ingredients
2 tbsp. extra-virgin olive oil
1 lb. lean ground grass-fed beef
1 28-oz. can whole peeled tomatoes, preferably San Marzano
4 baby carrots, scrubbed
1 sm. yellow onion, cut into wedges
1 garlic clove, thinly sliced
1 c. organic chicken stock
½ c. part-skim ricotta cheese
3 oz. fresh spinach leaves, stems removed and coarsely chopped
4 lasagna noodles, broken into 1½-inch pieces
4 oz. fresh mozzarella, cubed

1. Preheat oven to 400°.

2. In a large ovenproof skillet, heat oil over medium heat until shimmering. Add beef and cook, breaking meat up with a wooden spatula, until browned, 5-7 minutes.

3. Meanwhile, combine tomatoes, carrots, onion, and garlic in a food processor and chop until coarsely ground but not completely smooth.

4. When meat is browned, pour off accumulated fat. Add tomato mixture, stock, ricotta, and spinach; combine thoroughly.

5. Bury noodles in sauce and sprinkle mozzarella evenly over all.

6. Bake lasagna uncovered until cheese is melted and bubbling, 10-15 minutes.

7. Remove pan from oven and let stand uncovered for 10 minutes. Serve warm.

Find more family-friendly meal ideas in Tyler Florence’s Start Fresh cookbook, available online at amazon.com, $12.