![Harissa-Lamb Skillet Lasagna](https://cdn.statically.io/img/www.foodandwine.com/thmb/-P0aoYuUqX_pl7ba09-PFYkW4aI=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/harissa-lamb-skillet-lasagna-XL-RECIPE1018-8a3271caa27c49cf835227e05825f6c8.jpg)
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
Directions
-
Heat oil in a deep 12- to 14-inch skillet over medium-high until shimmering. Add lamb, and season with 1/2 teaspoon salt and 1/2 teaspoon pepper. Cook, breaking up meat with a spoon, until fat has rendered and meat is browned, 6 to 8 minutes. Using a slotted spoon, transfer lamb to a bowl, and set aside. Spoon off and discard all but 1 tablespoon rendered drippings from skillet.
-
Reduce heat to medium, and add onion, harissa, garlic, remaining 1/2 teaspoon salt, and remaining ¼ teaspoon pepper. Cook, stirring occasionally, until onion is softened, about 8 minutes. Stir in spinach until just wilted, 1 to 2 minutes. Stir in lasagna noodles, marinara, stock, and reserved lamb (it’s OK if noodles aren’t completely submerged). Bring to a simmer over high; reduce heat to medium-low, cover, and cook until pasta is al dente and most of sauce is absorbed, 20 to 25 minutes, stirring once after 10 minutes.
-
Dollop ricotta over lasagna, and sprinkle with Parmesan. Cover and cook over medium-low until cheese is hot and melted, about 5 minutes. Garnish with parsley and additional Parmesan. Serve with a big green salad and garlic bread.