Makes: 4 to 6 servings
2 tablespoons extra-virgin olive oil
1 pound lean ground grass-fed beef
1 can (28 ounces) whole peeled
tomatoes, preferably San Marzano
4 baby carrots, scrubbed
1 small yellow onion, cut into wedges
1 garlic clove, thinly sliced
1 cup organic chicken stock
1⁄2 cup part-skim ricotta cheese
3 ounces fresh spinach leaves, stems
removed and coarsely chopped
4 lasagna noodles, broken into 11⁄2-inch pieces
4 ounces fresh mozzarella, cubed
Preheat the oven to 400°F.
In a large ovenproof skillet, heat the oil over medium
heat until shimmering. Add the beef and cook, breaking
up with a wooden spatula, until the meat has browned,
5 to 7 minutes.
Meanwhile, combine the tomatoes, carrots, onion, and
garlic in a food processor and chop until coarsely ground
but not completely smooth.
When the meat is browned, pour off any accumulated fat.
Add the tomato mixture, stock, ricotta, and spinach and
combine thoroughly. Bury the lasagna noodles in the
sauce, and sprinkle the mozzarella evenly over all.
Bake the lasagna uncovered until the cheese is melted and
bubbling, 10 to 15 minutes. Remove the pan from the oven
and let stand uncovered for 10 minutes. Serve warm.