Brown ground sirloin in a skillet over medium heat until no longer pink. I added a jar of Newman’s Own Marinara Sauce and heated it until warm. Leave 1 cup in the skillet, and reserve the rest of the marinara mixture.
Place 2 lasagna noodles over the marinara sauce in the skillet. Layer half of the carrot and zucchini on top. Drizzle with olive oil, and season with salt and pepper.
Cover with half of spinach, half of ricotta mixture, a few pieces of mozzarella and 3 tbsp of marinara sauce. Repeat the layers, ending with noodles. Top with remaining sauce and mozzarella.
Cover and simmer for 20 to 25 minutes, or until the lasagna is cooked and the cheese is melted.
Let rest for a few minutes, and then slice. Garnish with more parmesan and fresh herbs.
1/4 cup extra-virgin olive oil, plus more for drizzling
4 cloves garlic, sliced
1 1/2 pounds ripe tomatoes, diced
4 tablespoons chopped fresh basil and/or parsley, plus more for garnish
1/2 pound ground sirloin
Kosher salt and freshly ground pepper
1 cup ricotta cheese
1 large egg
2 tablespoons grated parmesan cheese, plus more for garnish
6 sheets no-bake lasagna noodles
1 carrot, peeled into ribbons
1 zucchini, peeled into ribbons
3 1/2 cups baby spinach
1/3 pound mozzarella cheese, thinly sliced
* Optional – to save time, you can buy a jar of marinara sauce instead of making the one in this recipe. I used Newman’s Own Marinara Sauce)
1. Heat the 1/4 cup olive oil in a large skillet over medium-high heat. Add the garlic; cook until golden, 1 minute. Add the tomatoes, 1 tablespoon herbs, 1/2 teaspoon salt, and pepper to taste; cook until saucy, about 5 minutes. Transfer to a blender and puree. Return 1 cup of the sauce to the skillet and reduce the heat to low; reserve the remaining sauce.
(For this step, I browned the ground sirloin in a skillet over medium heat, until no longer pink. I then added a jar of Newman’s Own Marinara Sauce to warm it).
2. Meanwhile, mix the ricotta, egg, parmesan, the remaining 3 tablespoons herbs, 1/2 teaspoon salt, and pepper to taste in a bowl.
3. Place 2 lasagna noodles over the sauce in the skillet. Layer half of the carrot and zucchini on top; drizzle with olive oil and season with salt and pepper. Cover with half of the spinach, half of the ricotta mixture, a few pieces of mozzarella, and 2 to 3 tablespoons of the reserved tomato sauce. Repeat the layers, ending with noodles. Top with remaining sauce and mozzarella.
4. Cover and simmer until lasagna is cooked and the cheese melts, 20 to 25 minutes. Let rest a few minutes before slicing. Garnish with more parmesan and fresh herbs.
Yield: 4 servings
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