Lasagna - Layerless

• całkowity czas: 15 minutes

Składniki

2 tablespoons extra-virgin olive oil

4 ounces baby spinach

Kosher salt, to taste

12 ounces ground chicken

1 medium shallot, finely chopped

3 medium cloves garlic, grated

1 (32-ounce) jar marinara sauce

1 tablespoon crushed Calabrian chili peppers (optional)

½ cup chicken stock

9 ounces no-boil lasagna noodles, broken into 2” pieces (I love @barillaus)

¾ cup whole milk ricotta

¼ cup freshly grated Parmigiano-Reggiano cheese, divided

⅛ teaspoon grated nutmeg

Freshly ground black pepper, to taste

1 cup freshly grated low-moisture mozzarella

Fresh basil leaves, for garnish

Wskazówki

Preheat the oven to 425°. Place a fine mesh strainer over a medium mixing bowl and set aside.

Heat 1 tablespoon of the olive oil in a large oven-safe skillet over medium-high heat. Once the oil is shimmering, add the spinach and a pinch of salt. Cook, stirring frequently, until the spinach is wilted, about 1 minute. Turn the heat off and transfer the spinach to the mesh strainer and set aside. Use a paper towel to wipe out any excess liquid in the skillet.

Return the same skillet to the stove and heat the remaining tablespoon of olive oil over medium-high heat. Add the ground chicken and use a wooden spoon to break it up into bite-size pieces. Cook, stirring occasionally, until the chicken begins to brown, about 3 minutes. Add the shallot and garlic and stir to combine. Continue to cook until the chicken is cooked through and the shallot is translucent, about 4 minutes.

Add the marinara sauce, crushed Calabrian chili peppers (if using), and chicken broth to the skillet. Stir to combine. Add in the broken lasagna noodles and stir to completely coat them in the sauce. Bring to a boil over high heat. Once boiling, reduce the heat to medium-low to maintain a gentle simmer and cook, stirring occasionally, until the noodles are slightly tender, 7 minutes. Cont in comments!