In desperate need (ok, want) of lasagna but also wanting to escape the time commitment to making it, this recipe was born on an average Tuesday night and came together like a dream! It was one of those nights I told myself, it’s just me being me and that the night’s cooking was just for my own creativity (and to feed my family, obviously!) with no pressure. Well, as these things go a lot of times, it turned out so well that I tested it again using measurements so I could share it with you all!
Up until I had a food blog, I never measured anything when I cooked and I still don’t on occasion because…creativity! I never want to get so caught up in this food blogger lifestyle that I lose my passion for cooking in my kitchen, so it’s super important to me to still be able to have nights when I cook with no end goal in mind. Of course, on occasion, those “free” nights turn into something that I’m really compelled to share!
I started this journey because cooking and developing recipes is what I love, so it would be a shame to lose that to the practicalities of running a blog and food photography business! All creative businesses run a fine line between keeping the creativity and passion to create new content and getting burnt out. Music, photography, recipe development, painting, sculpting, writing, and all of the other creative disciplines require a level of wisdom when it comes to balancing your creativity with practicality. It’s a learning process and I have yet to see anyone that has mastered it perfectly, but I know several people that are pretty fantastic at it! It’s a post for another day, but I would love to have a shout-out post listing all of the excellent food bloggers and photographers I look up to that have helped me along with this in my short journey so far!
If you’re still reading, then bless you. You know how food bloggers can be. Telling stories that have seemingly nothing to do with the recipe and what not. It’s a thing.
So, now let us abruptly proceed to the recipe, shall we?
- 1 lb lean ground beef or ground turkey (if not using lean, make sure to drain all the fat before adding onions and garlic)
- 1 yellow onion
- 2 cloves garlic
- 1/2 tsp salt
- 1/4 fresh ground pepper
- 1 package of gluten free lasagna noodles (you’ll use 10-12 noodles) broken into thirds (note: they don’t have to break perfectly :)) >>>Jovial Lasagna Gluten-Free Pasta | Whole Grain Brown Rice Lasagna Pasta | Non-GMO | Lower Carb | Certified Organic | (2 Pack)
- 1 3/4 cups beef broth
- 1 regular sized jar marinara sauce (22-24 oz)
- 2/3 cup regular or dairy free ricotta cheese
- 1 Cup regular or dairy free shredded mozzarella cheese
- Chop one yellow onion and mince 2 cloves garlic
- Brown 1 lb ground turkey or beef in skillet over medium-high heat in a large high-sided skillet (a medium saucepan works too).
- Season with 1/2 tsp salt and 1/4 pepper
- Add onion and garlic and sauté stirring for one minute over medium heat
- Add 2 cups beef broth, the jar or marinara, and the lasagna noodles and stir well.
- Bring to a low simmer (some small bubbles breaking the surface but not rapidly boiling)
- Place the lid on and cook 20 minutes stirring at the 10 minute mark and making sure to get to the bottom so it doesn’t stick.
- Spoon dollops of the 3/4 cup of ricotta cheese on top of the lasagna, then top with 1 Cup mozzarella cheese
- Replace the lid for one minute or until the cheese melts. Alternately, you can place the pan in the oven under the broiler for one minutes to melt the cheese. If you go for the broiler, make sure your pan is oven safe.
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