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In my first Cravings cookbook, I shared a recipe for zucchini lasagna that is purrrrrre delight. But looking back, with the eyes of a woman with two kids and an overall busier life, holy hell, it’s a lot of steps. And a lot of ingredients. I’ve simplified it significantly here, without sacrificing an ounce of flavor. Instead of zucchini, I use celery root as “noodles," which have an even more similar texture to pasta than zucchini, which can get a little lost when cooked and layered into the meat sauce. But you know what? If you can’t get celery root, go ahead and use no-boil noodles (or boil some yes-boil ones) - life is short.
½ cup extra virgin olive oil
½ pound ground beef
½ pound ground pork
1 teaspoon kosher salt
1 medium onion, finely diced
1 ½ tablespoons minced garlic
2 teaspoons chili flakes
15 leaves (½ cup lightly packed) basil leaves
1 (28-ounce) can fire roasted tomatoes
1 large celery root (about 1 ¼ to ½ pounds)
2 ½ cups shredded mozzarella cheese
1 cup finely grated Parmigiano Reggiano cheese
+ kosher salt
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