HARISSA LAMB SKILLET LASAGNA

Harissa Lamb Skillet Lasagna image

Number Of Ingredients 13

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1 tablespoon olive oil
1 pound ground lamb
1 teaspoon kosher salt
3/4 teaspoons black pepper
1 yellow onion, finely chopped
2 tablespoons harissa
3 cloves garlic, sliced
3 cups spinach leaves
1 pound uncooked dried lasagna noodles, broken into 1- to 2-inch pieces
3 cups marinara sauce
2 cups chicken stock
1 1/4 cups ricotta
1/2 cup parmesan

Steps:

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.