Sunny Anderson's "Pan-sagna" One-Pan Plan Lasagna | The Kitchen

We LOVE a one-pan plan for any weeknight dinner! Subscribe ► http://foodtv.com/YouTube Get the recipe ▶ https://foodtv.com/3kG12iT Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food! Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Sunny's Pan-sagna - One Pan Plan Lasagna RECIPE COURTESY OF SUNNY ANDERSON Level: Easy Total: 45 min Active: 45 min Yield: 6 to 8 servings Ingredients 2 tablespoons olive oil 1 green bell pepper, seeded and chopped 1/2 cup chopped Vidalia onions 2 tablespoons Italian seasoning Kosher salt and freshly ground black pepper 2 cloves garlic, minced or grated on a rasp 2 links spicy Italian sausage, casing removed and crumbled 1 pound ground chuck, 80/20 blend One 28-ounce can crushed tomatoes 1 to 2 cups beef or veal stock 8 par-cooked lasagna sheets, broken into shards 2 cups ricotta Zest of 2 lemons 1 cup shredded Cheddar and Monterey Jack cheese blend 1/4 cup loosely packed chopped fresh basil 1/4 cup loosely packed chopped fresh parsley Directions In your largest pan with straight sides and a lid, add the olive oil on medium-high heat. When the oil begins to swirl, add the bell pepper, onions, Italian seasoning, a pinch of salt and a few grinds of pepper. Cook until the vegetables are tender and the onions become translucent, about 8 minutes. Add the garlic and stir. Add the sausage and beef in parts around the pan. Cook while breaking up with a wooden spoon until both are cooked through and browned, 10 to 12 minutes. Add the tomatoes and stir. Add enough stock to cover the contents by almost an inch. Bring the pan to a boil then add the broken lasagna sheets. Nudge and nestle them beneath the level of liquid. Cover the pot, lower the heat to a simmer and cook until the lasagna noodles are al dente, 6 to 8 minutes. In a medium bowl, mix the ricotta and the lemon zest. Evenly scoop the pan-sagna into shallow serving bowls. Immediately top each with some shredded cheese, a dollop of the ricotta blend, and garnish with some basil and parsley. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #TheKitchen #FoodNetwork #SunnysPanSagnaOnePanPlanLasagna #SunnyAnderson #KatieLee #JeffMauro #MarcelaValladolid #GeoffreyZakarian Sunny Anderson's "Pan-sagna" One-Pan Plan Lasagna | The Kitchen | Food Network https://youtu.be/Ens4LX-kZvo