Happy week after Thanksgiving! Truth: How much did you eat? Boatloads? Yeah me too. And it was just 2 of us. Ah well, I guess that just means me and my new elliptical get to do some major bonding time this month. I’m just uh… so super…..excited. Can’t you tell?
Yeah, me neither.
I’d much rather get excited about food, like this lil’ numba’ here:
Grass-fed beef spinach style.
With embellished ricotta.
And only the best San Marzano tomatoes.
Layer upon layer this bad boy is a classic repeat offender on our kitchen table.
Perfect for two or an army, lasagna can be prepped ahead, totally flexible and makes mad leftovers.
So break free of that turkey coma and embrace da beef. Layer style.
Prep Time: 1 hour
Cook Time: 45 minutes
Ingredients (8 servings)
- 9-12 lasagna pasta sheets
- 4-8 oz. baby spinach
- 8 oz. mozzarella, shredded
Sauce adapted from Smitten Kitchen
- 2 28oz. cans San Marzano whole tomatoes
- 1 small onion, peeled and halved
- 4 Tbsp salted butter (preferably grass-fed – avail at Trader Joe’s)
- 2 c. ricotta cheese
- 1 shallot
- 2 sprigs thyme, remove leaves from sprigs
- 2 garlic
- 1/4 tsp red pepper flakes
- pinch sea salt and pepper
- 1 lb grass-fed ground beef
- 1 bay leaf
- 1 onion, minced
- 3 garlic cloves, minced
- 1/4 tsp sea salt
- 1/4 tsp pepper
- 1/4 dried oregano
Start by removing the beef from the fridge to come to room temperature, then start cooking the sauce. Bring the tomatoes, onion and butter in a large pot to a simmer over medium high heat then turn to a low bubble for about an hour. Stir occasionally, after about 30 minutes the tomatoes should be tender enough to crush against the side of the pot with a wooden spoon. Once done, removed the onion (optional) and blend with a hand held immersion blender or a regular blender or just leave chunky as is.
With about 30 minutes left for the sauce, start the meat. In a large saucepan brown the meat over medium high heat, breaking it up with a wooden spoon, add the spices cook for 3-5 minutes, then turn the heat to medium and add the onions, garlic and bay leaf. Stir to incorporate and let simmer for about 10 minutes, stirring occasionally. Remove pan from heat and let cool.
Preheat the oven to 375 degrees.
Use a food processor to blend together all the ingredients for the cheese mixture.
Once the sauce is cooked, start layering. This is what I did… choose your own method just make sure it starts on the bottom with sauce then pasta… then go for it.
Bottom layer – Sauce
Bake for 45 minutes. Let rest for at least 10 before cutting into.