You’ve already had Tyler Florence in your living room (on TV, people) and on a plane (thank heavens Sprout organic baby food comes in pouches).
Now the gorgeous chef is turning up the heat in your kitchen with a recipe that uses just one pan. Swoon.
Serves four adults or eight kids
2 tbsp. extra-virgin olive oil
1 lb. lean ground grass-fed beef
1 28-oz. can whole peeled tomatoes, preferably San Marzano
4 baby carrots, scrubbed
1 sm. yellow onion, cut into wedges
1 garlic clove, thinly sliced
1 c. organic chicken stock
½ c. part-skim ricotta cheese
3 oz. fresh spinach leaves, stems removed and coarsely chopped
4 lasagna noodles, broken into 1½-inch pieces
4 oz. fresh mozzarella, cubed
1. Preheat oven to 400°.
2. In a large ovenproof skillet, heat oil over medium heat until shimmering. Add beef and cook, breaking meat up with a wooden spatula, until browned, 5-7 minutes.
3. Meanwhile, combine tomatoes, carrots, onion, and garlic in a food processor and chop until coarsely ground but not completely smooth.
4. When meat is browned, pour off accumulated fat. Add tomato mixture, stock, ricotta, and spinach; combine thoroughly.
5. Bury noodles in sauce and sprinkle mozzarella evenly over all.
6. Bake lasagna uncovered until cheese is melted and bubbling, 10-15 minutes.
7. Remove pan from oven and let stand uncovered for 10 minutes. Serve warm.
Find more family-friendly meal ideas in Tyler Florence’s Start Fresh cookbook, available online at amazon.com, $12.
|You made that? Check out kitchen aids that make mixing and mashing a piece of cake.|
Tour de Sweet
What: Meet cookbook author Jessie Oleson and score free samples of Bredenbeck’s Bakery’s fall treats.
Why: Milk shakes swirled with chunks of apple pie, enough said.
When: Sat., 1-3 p.m.
Where: 8126 Germantown Ave. (215-247-7374).
Welcome Home Party
What: Insectarium’s brood of bugs returns from a summer in Wildwood.
Why: Bet cockroaches never got such a warm hello.
When: Sat., 1 p.m.
Where: 8046 Frankford Ave. (215-335-9500). Adults and children, $7; under 3, free.
Queen Village Art Center Grand Opening
What: Stop by for face painting, crafts, and a tour of the studios.
Why: Petite Picassos refuel at food trucks stationed outside.
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Photo: John Lee / Courtesy of Rodale Books