This layer-less lasagna recipe comes together by combining the pasta, sauce, and cheese that is poured onto a sheet pan, topped with a ricotta mixture, more cheese, and bakes for a lot less time than the classic lasagna. Best of all, there are lots of crispy crunchy edges! By utilizing a single sheet pan, this dish eliminates the need for layering lasagna in a deep casserole dish, making it a time-saving alternative that is perfect for busy weeknight dinners or entertaining a crowd. Plus, it offers the pleasure of the classic lasagna experience, with every bite containing the same delicious medley of flavours.

Sheet Pan Lasagna

Prep time: 20 minutes
Cook time: 45 minutes
Serving: 6

Ingredients:

• 5 oz. of frozen spinach, thawed
• 1 cup of ricotta cheese
• 1 tbsp minced garlic
• Salt and pepper, to taste
• 1 (375g) box oven-ready lasagna, broken into 2-inch pieces
• 1 tbsp vegetable oil
• 1 yellow onion, diced
• 1 lb extra lean ground beef
• 1 tsp Italian seasoning
• 1 tsp garlic powder
• 4 cups of prepared pasta sauce, plus more for serving
• 2.5 cups of shredded mozzarella cheese, divided
• 1.5 cups of freshly grated parmesan cheese, divided

Directions:

1. In a medium bowl, combine the spinach, ricotta cheese, minced garlic, salt, and pepper. Cover and refrigerate until ready to use.

2. In a large skillet over medium heat, heat the oil and add the onion. Cook until the onion is fragrant and beginning to soften, about 5 minutes, stirring occasionally. Add the ground beef and cook, undisturbed for 3-5 minutes until browned on one side. Using a wooden spoon, break apart the ground. Season the meat and onions with Italian seasoning, garlic powder, salt, and pepper. Continue to cook, stirring often until the ground beef is cooked through and no longer pink. Add the pasta sauce and cook for another 10 minutes.

3. Meanwhile, bring a large pot of water to a boil and season with salt. Add the 2-inch lasagna pieces to the pot and cook until al dente, stirring often to avoid clumping. Drain and reserve ½ cup of pasta water.

4. Preheat the oven to 425ºF (218ºC). Lightly spray a 13 by 18-inch sheet pan with non-stick cooking spray.

5. Add the pasta water, lasagna pieces, 1 cup shredded mozzarella, and ½ cup freshly grated parmesan cheese to the skillet and gently stir to combine. Spread the mixture evenly on the prepared sheet pan. Dollop about 1 tablespoon of the ricotta mixture all over top of the lasagna and press down with the spoon to flatten the mixture. This will prevent the top of the mixture from burning. Then, top with the remaining mozzarella and parmesan cheese.

6. Bake for 35-45 minutes or until the cheese is golden brown and bubbly. Let the lasagna cool for 10 minutes before serving. Serve with more warmed pasta sauce for topping, if desired.

The post Recipe for Sheet Pan Lasagna from Paula Stachyra appeared first on Toronto Guardian.

Elote is a classic Mexican street food that features corn on the cob charred on the grill, slathered in mayo and topped with tangy Cotija cheese, chilli powder and fresh cilantro. This chicken wing recipe involves a similar process with all the classic tangy, bright and spicy flavours paired with a Cilantro Crema Dipping Sauce for a perfect finish!

Elote

4 Servings

Ingredients:

-2 lb (907 g) chicken wings, tips removed, drums and flats separated

-1 tbsp (8 g) chilli powder ½ tsp ground cumin

-¼ tsp garlic powder

-¼ tsp onion powder

-¼ tsp ground coriander

-¼ tsp kosher salt

-¼ tsp cayenne pepper

-1/8 tsp brown sugar

-Juice of ½ lime

-1 shucked ear of corn

Cilantro Crema Dipping Sauce

-¼ cup (60 ml) mayonnaise

-¼ cup (60 ml) sour cream 1 tbsp (8 g) chilli powder

-1 tbsp (8 g) garlic powder

-1 tbsp (7 g) onion powder

-1½ tbsp (21 ml) lime juice

-2 tbsp (15 g) crumbled Cotija or feta cheese

-2 tbsp (14 g) shredded mozzarella cheese

-1 tbsp (1 g) chopped cilantro

For Serving

-2 tbsp (20 g) corn kernels (or grilled corn on the cob)

-¼ cup (30 g) crumbled Cotija or feta cheese

-1 tbsp (1 g) chopped cilantro

-4 wedges lime

Directions:

With a paper towel, pat the wings dry. In a small bowl, combine the chilli powder, cumin, garlic powder, onion powder, ground coriander, salt, cayenne and brown sugar. In a medium bowl, toss the wings with the juice of half a lime and sprinkle the prepared rub over the wings, coating evenly. Alternatively, you can use Tajin® seasoning.

Preheat the grill or smoker to 350ºF (180ºC), indirect heat.

Grill the corn on the cob, turning occasionally, until charred on all sides, 10 to 15 minutes. Remove from the grill and let cool, about 5 minutes. Stand the corn cob upright and, holding the cob steady, use a sharp knife to make long downward strokes on the cob, separating the kernels from the cob.

Grill the wings for 40 minutes or until they reach a minimum internal temperature of 165ºF (75ºC), or 190ºF (90ºC) if you like them well done, flipping them halfway through the cooking time. To crisp the skin, move the wings to the direct heat side of the grill, turning occasionally, until the skin is dark golden or to your liking.

Meanwhile, prepare the dipping sauce. In a small bowl, combine the mayonnaise, sour cream, chilli powder, garlic powder, onion powder, lime juice, Cotija, mozzarella cheese and cilantro.
Plate the wings and garnish them with 2 tablespoons (20 g) of corn kernels (or corn on the cob), Cotija, cilantro and lime wedges. Serve with the Cilantro Crema Dipping Sauce.

The post Elote from the “Wing Crush” cookbook by Chef Paula Stachyra appeared first on Toronto Guardian.