One Pan Lasagna

 

2 T. extra-virgin olive oil

1 pound lean ground grass-fed beef

1 can (28 ounces) whole peeled tomatoes, preferably San Marzano

4 baby carrots, scrubbed

1 small yellow onion, cut into wedges

1 garlic clove, thinly sliced

1 C. organic chicken stock

1/2 C. part-skim ricotta cheese

3 ounces fresh spinach leaves, stems removed and coarsely chopped

4 lasagna noodles, broken into 1/2-inch pieces

4 ounces fresh mozzarella, cubed

 

Preheat the oven to 400°F. In a large ovenproof skillet, heat the oil over medium heat until shimmering. Add the beef and cook, breaking up with a wooden spatula, until the meat has browned, 5 to 7 minutes. Meanwhile, combine the tomatoes, carrots, onion, and garlic in a food processor and chop until coarsely ground but not completely smooth. When the meat is browned, pour off any accumulated fat. Add the tomato mixture, stock, ricotta, and spinach and combine thoroughly. Bury the lasagna noodles in the sauce, and sprinkle the mozzarella evenly over all. Bake the lasagna uncovered until the cheese is melted and bubbling, 10 to 15 minutes. Remove the pan from the oven and let stand uncovered for 10 minutes. Serve warm.