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Celery Root Lasagna

SERVES: 6 PREP: 30 minutes TOTAL TIME: 1 ½ hours
Celery Root Lasagna

Celery Root Lasagna

SERVES: 6 PREP: 30 minutes TOTAL TIME: 1 ½ hours

Dreamy "noods," but without the carbs.

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.

For the Meat Sauce:

  • 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

For the Lasagna:

  • 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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