Skillet lasagna with lemon chive whipped ricotta
one-pot skillet lasagna with lemon chive whipped ricotta ready in half the time of a traditional lasagna packed with all the same flavours and comforting spices.
Ingredients
- 1 pound lean ground beef
- 1 small white onion diced
- 3 cloves of garlic minced
- 1 can tomato paste
- 1 can diced tomatoes
- 1 can tomato sauce
- 1 small jalapeños diced
- salt and pepper to taste
- 1/2 cup beef or vegetable broth
- 1 tablespoon red pepper flakes
- 1 tablespoon basil chopped
- 1 tsp dried oregano
- 1 tsp chipotle chilli seasoning
- 1 tsp nutmeg
- 1 tsp cinnamon
- 1 cup spinach
- 1 cup mozzarella cheese
- 1 lemon juiced and zested
- 4 chives diced into small pieces
- 1 package soft ricotta cheese
- 6-8 lasagna noodles depending on the size of your skillet (can be no boil but regular noodles will cook)
- garnish with fresh parsley basil, tomatoes, parmesan cheese, jalapeños
Instructions
- Heat large skillet to medium and cook beef until browned, add onions until sautéed about 3-4 minutes and onions become translucent
- Add garlic cloves and cook for 1 minute, add tomato paste, salt and pepper, oregano, chilli spice, nutmeg, cinnamon and stir 1 minute to allow the paste to absorb some of the seasonings
- Add diced tomatoes, tomato sauce, jalapeños, and broth and bring to a boil, reduce to simmer once boiling
- Add basil, red pepper flakes and spinach, and lemon juice stir to combine
- Add lasagna noodles overtop of the sauce (break noodles to cover the entire surface) push down on the noodles to be covered in the sauce to allow the noodles to cook. Top with mozzarella and cover on low for 25 minutes
- Meanwhile make the whipped ricotta, combine ricotta, chive, and lemon zest into a bowl and whisk until it becomes fluffy. 1 minute set aside and spoon overtop the lasagna once cooked
- to serve add fresh parsley and basil