Other than having someone else make Lasagna for you (hint hint), this is hands-down the quickest and easiest way. Use these ingredients and shortcuts, and you’ll have legit, flavorful, rich Lasagna on the table in just about 1 hour. If you haven’t made Lasagna before… that’s FAST. Because usually you have to work some layering magic, precook the noodles. And I’m here to tell you it’s all a sham. You don’t need to do any of that stuff with this recipe, and it’s just so much easier than many other recipes would suggest.

I first saw this idea on Tyler Florence’s Instagram recently. He was sharing some behind the scenes work from his forthcoming cookbook, and this was one of the concept dishes they were working on. It  looked so easy, so I took my best shot at making it (recipe unseen). Granted, this is a gluten-free, Paleo-friendly version of his recipe. But you will see that the concept is easy, and you can make this with a wide variety of ingredients.

First, you’re going to peel a couple carrots, rinse and trim the ends from 3 stalks of celery, cut 3/4 of a yellow onion into chunks and peel 3 cloves of garlic. This is the most prep work you’ll do for this entire recipe. Throw all of these ingredients into a food processor and pulse for about 10 seconds. After all, this is a rustic lasagna, and precision-cut vegetables isn’t necessary. Heat your oven to 375F, and take the Cappello’s lasagna sheets out of the freezer.

In your largest oven-safe skillet, heat 2 Tbsp of high quality olive oil over medium heat, and add the vegetables to saute. Add in a sprig of rosemary if you have a fresh one. Keeping the sprig intact allows you to remove it easily later, while still gaining the flavor infusing benefits of having it in the sauce.

 

Saute the vegetables, allowing them to get nice and soft, then add the ground beef. I used a pound and a half, which provides the perfect meat to sauce ratio.

 

After browning the meat, add 28 oz of high quality crushed tomatoes (like San Marzano). Season liberally with our Primal Palate Adobo Seasoning, and stir around to mix. Simmer for 2 minutes, then reduce heat to low.

 

While the sauce is cooking on low, take the Cappellos noodles (which are about twice as wide as conventional lasagna noodles), and gently press them down into the sauce. You’ll create one layer going one way, and another layer on top going at a 90 degree angle. Gently force some of the sauce to the top, and spread it over the top layer of noodles.

Top with fresh basil (or spinach if you’d like), Kite Hill Ricotta, and some fresh grated Parmesan. If you have access to an Italian grocery store, try some Ricotta Salata (“Salted” ricotta, which is a hard cheese… not the soft stuff you typically find in the grocery store). You could also use some fresh mozzarella.

Bake the whole thing for 30-35 minutes at 375, or until the Parmesan cheese melts on top. Slice and serve!

I hope you enjoy this recipe! Hat tip to Tyler Florence for the idea!

-Bill

Super Easy One-Pan Lasagna

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This quick and easy one-pan Lasagna dish brings a lot of simplicity of an otherwise complex dish. Normally a multi-hour endeavor, this awesome recipe pulls out all the stops and creates a hearty and rustic (and super flavorful!) Lasagna in under an hour! Hat tip to Tyler Florence for the idea!

Serves: 8

Serves: 8

Ingredients

• 2 Tbsp 2 Tbsp 2 Tbsp Olive Oil, Extra Virgin
• 2 whole 2 whole 2 whole Carrots, finely diced
• 3 pieces 3 pieces 3 pieces Celery, finely diced
• 1 cup 1 cup 1 cup Yellow Onion, finely diced
• 3 cloves 3 cloves 3 cloves Garlic, minced
• 1 sprig 1 sprig 1 sprig Rosemary, fresh
• 1.5 lb 1.5 lb 1.5 lb Ground Beef
• 28 oz 28 oz 28 oz Crushed Tomatoes
• 2-3 tsp 2-3 tsp 2-3 tsp Primal Palate Adobo Seasoning
• 9 oz 9 oz 9 oz Lasagna (Cappello's), 1 package
• 1/4 cup 1/4 cup 1/4 cup Basil, fresh, loosely packed. A small handful of leaves
• 8 oz 8 oz 8 oz Dairy-free Ricotta (Kite Hill)
• 1/2 cup 1/2 cup 1/2 cup Parmesan Cheese

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

1. Chop and mince the carrot, celery, onion, and garlic. You can do this by hand with a knife, or use a food processor. Process until finely chopped. Remove the Cappello's Lasagna from the freezer.
2. Preheat oven to 375 F.
3. Using the largest skillet you have (we used a 6qt, high walled Le Creuset Saute Pan), heat the olive oil over medium heat.
4. Add the vegetables and the sprig of fresh rosemary and saute gently for 7-10 minutes over medium heat, gradually reducing the heat to medium low.
5. Add the ground beef and cook in the pan until browned, along with the vegetables. Remove the sprig of rosemary.
6. Add the crushed tomatoes, season with Primal Palate Adobo Seasoning (the secret ingredient!), and stir to combine.
7. Gently press the lasagna sheets down into the sauce (as far as you can) using the back of a spatula or large wooden spoon. Lay down two layers, in opposite directions (90 degree angle). Work the sauce up to the top and spread it over the top layer of lasagna noodles.
8. Add the fresh basil, Kite Hill Ricotta, Parmesan cheese.
9. Bake the Lasagna for 30 minutes, until heated through and the cheese melts on the top. The Kite Hill Ricotta doesn't really melt, but the Parmesan will.
10. Slice and serve!