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Harissa-Lamb Skillet Lasagna | Mad Genius | Food & Wine

1,140 views · Published 5 November 2018 · 5:27 · Indexed 16 October 2026

Channel: FOOD & WINE · 2018 · Entertainment

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This fun riff on a classic recipe is delicious and easy to make on a weeknight. The chicken broth dials up the richness of this stovetop lasagna, while harissa and ground lamb add a modern, Middle Eastern twist.

Brown the lamb in a large skillet and then set the lamb aside. Cook onions, garlic, and harissa in the leftover lamb fat. Wilt the spinach, then break some lasagna noodles into the skillet. Add marinara sauce and chicken stock. Mix in the lamb and simmer, covered. After about ten minutes, stir and recover for about ten more minutes. Dollop ricotta cheese on the top and grate some parmigiano-reggiano cheese. Cook until the cheese is hot and melted. Add a little bit of fresh parsley or basil. Grate a little bit more parmigiano-reggiano. 

And just like that, Harrisa-Lamb Skillet Lasagna is done in an hour and with only one skillet.

Get the recipe: https://bit.ly/2QkbNbu

Ingredients
1 tablespoon extra-virgin olive oil 
1 pound ground lamb 
1 teaspoon kosher salt, divided 
3/4 teaspoon black pepper, divided 
1 yellow onion, finely chopped 
2 tablespoons harissa paste (such as Dea Harissa) 
3 medium garlic cloves, sliced 
6 cups fresh spinach leaves 
1 pound uncooked dried lasagna noodles, broken into 1- to 2-inch pieces 
3 cups jarred marinara sauce 
2 cups chicken stock 
1 1/4 cups whole-milk ricotta cheese 
3/4 ounce Parmesan cheese, finely grated (about 1/2 cup), plus more for serving 
Chopped fresh flat-leaf parsley

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