Recipe of the Week

Skillet Lasagna


Kid Chef Eliana delighted shoppers when she gave a cooking demo on how to make this tasty dish at Saturday's market. With Beef and Cheese from Bill Ryals, Onions from the Monicas, Honey from Paw Paw, Kale from AJ Core, Arugula from Grow Dat Youth Farm, and Basil and Tomatoes from Cajun Growers, this is an all-star market recipe!

Ingredients:

2 tbsp. olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 lb. ground beef
2 c. kale
1 c. basil, torn
1 c. arugula
1/4 c. garlic chives, chopped
3 c. tomatoes, diced
1 tbsp. local honey
2 tbsp. seasoning salt
1/2 tsp. salt
8 oz. lasagna noodles, cut into quarters
2 c. soft farmers market cheddar, grated
1/2 c. Asiago, grated
1/2 c. arugula flowers
2 stalks green onions, chopped

Directions:

In a large pot over medium high heat, heat olive oil and sauté onions until translucent. Stir in garlic and sauté for about 30 seconds. Mix in ground beef and brown. Add kale, arugula, basil, garlic chives, tomatoes, honey, seasoning salt, and salt. Cook down tomatoes and wilt greens. In an iron skillet over medium heat, begin layering ingredients. First, place a layer of the meat sauce on the bottom of skillet. Next sprinkle grated cheddar cheese. Then, place lasagna noodles on top of the cheese making sure that the entire layer is covered. Repeat this step. Spread one final layer of meat sauce on top of the noodles. Sprinkle remaining cheddar cheese and asiago. Garnish with arugula flowers and green onions. Turn off the heat and allow to set up for 10 minutes. Serves 6 to 8.

 

Recipe compliments of Kid Chef Eliana