Italian Lasagne in Padella
The name Lasagna, or Italian Lasagne, is derived from the Ancient Greek word ‘Laganon’ which refers to a flat dough. Lasagna is #11 on the world's best food list voted by CNN readers. Make the tomato sauce ahead of time and cook this delicious comfort food with layers of ricotta, kale, and mozzarella on any weeknight quick and easy in a pan ("in padella").
- 12 oz lasagna*
- 1/2 lb ground meat e.g. beef, pork
- 2 cups tomato puree
- 8 oz ricotta
- 1 bunch lacinato kale chopped
- 8 oz mozzarella thinly sliced
- 1/4 cup parmesan grated
- 1/4 cup fresh basil
- olive oil
Lasagne Culinary Spice Kit
- Onion, oregano, basil, marjoram, sage, garlic, chile, celery
- In a PAN, heat 2 tbsp oil.
- Careful of splatters, add tomato puree, ground meat, salt to taste, and Lasagne spices.
- Cook over medium-low heat for 30 to 90 minutes.
- In a BOWL, mix ricotta with 4 tbsp of the sauce.
- In a large PAN, spread one ladle of the sauce on the bottom.
- Create a layer of pasta, crossing the sheets slightly between them.
- Add the following layers in this order:
- sauce, ricotta, kale, mozzarella.
- Make sure all layers are thin.
- Repeat the layers until the pasta is used up.
- Finish with a layer of parmesan and basil.
- Cover with a LID and cook the lasagne in the PAN for about 15 minutes over medium-low heat until the pasta is cooked.
- Use pasta that doesn't require precooking.
▪ Use one layer of ham instead of the ground meat.
▪ Omit the meat for a vegetarian version.
▪ Substitute ricotta and mozzarella with your favorite sliced cheese or with a béchamel sauce.