Cast Iron Skillet Lasagne with Burrata
- 15 oz ricotta cheese
- Zest of one lemon
- Juice of one lemon
- 15 oz can of tomato sauce
- ¾ lb. ground beef
- 4 garlic cloves, minced
- 1 tsp oregano
- 1 Tbsp tomato paste
- 1 Tbsp olive oil + more for noodles
- 12-14 lasagna noodles
- 1 zucchini, thinly sliced lengthwise
- 8 oz burrata cheese
- 1 oz parmesan cheese
- Salt + pepper
- Fresh basil for garnish
Preheat oven to 375°. Boil a large pot of salted water and cook noodles for 4-5 minutes, or until pliable, but still al dente. Lay noodles flat on a baking sheet lined with parchment - coat each noodle with a small amount of olive oil to prevent them from sticking.
Mix the ricotta, lemon juice, lemon zest and a pinch of salt and pepper in a bowl and set aside.
Heat a tablespoon of olive oil in a cast iron skillet over medium heat and add ground beef. Cook, breaking up the meat into small pieces. Once browned, add the garlic and tomato paste and stir to incorporate. Add the tomato sauce, oregano and a pinch of salt and pepper and simmer on low for a few minutes. Remove from heat. Remove half of the sauce from the skillet and set aside, leaving the other half in the skillet.
To make lasagne rolls: place a thin slice of zucchini in the center of the noodle, then top with a thin layer of ricotta. Roll up. Cut the noodle roll in half and stand up in the skillet, on top of the sauce. Continue making rolls to fill the skillet - I placed mine “curly” side up. Dollop the remaining sauce on top, tucking some of it in between the rolls. Spoon the burrata on top. Bake for 30 minutes. Allow the lasagne to rest for 5-10 minutes before serving. Garnish with fresh basil.