{"id":13683,"date":"2021-02-17T15:03:32","date_gmt":"2021-02-17T15:03:32","guid":{"rendered":"https:\/\/graziamagazine.com\/us\/?post_type=articles&p=13683"},"modified":"2021-02-17T22:52:48","modified_gmt":"2021-02-17T22:52:48","slug":"keke-palmer-lasagna-recipe","status":"publish","type":"articles","link":"https:\/\/graziamagazine.com\/us\/articles\/keke-palmer-lasagna-recipe\/","title":{"rendered":"How to Make Lasagna Like Keke Palmer"},"content":{"rendered":"

\"Keke<\/p>\n

Keke Palmer is so interested in learning how to cook like the pros that she’s said in numerous interviews that she plans to attend culinary school. But in the meantime, she’s gearing up to host a Disney+ original series called\u00a0<\/span>Foodtastic<\/span><\/em>, in which contestants will be challenged to create Disney-inspired works of art out of food. And, of course, she’ll keep cooking on her time off from filming, perfecting her skills in the kitchen \u00e0 la Gigi Hadid and her internet-famous spicy vodka pasta recipe<\/a>.<\/span><\/p>\n

Palmer’s love of food and cooking frequently comes up in conversation. In an appearance on\u00a0<\/span>Rachael Ray\u2019s daytime talk show<\/span><\/a>\u00a0in October 2019, Palmer admitted that her whole Instagram “saved” archive is full of food\u2014<\/span>relatable<\/span><\/em>. And on an episode of\u00a0<\/span>GMA3: Strahan, Sara & Keke<\/a>\u00a0<\/span><\/em>in January 2020, the Nickelodeon alum made her go-to lasagna recipe on camera, joking that it’s a slightly modified version of a Tasty recipe she found on Google. Nevertheless, it’s Rachael Ray-approved.\u00a0<\/span><\/p>\n

Ahead, find the breakdown of ingredients and directions to recreate Palmer’s lasagna recipe tonight, with ingredients and directions from\u00a0\u00a0<\/span>GMA3<\/span><\/a>, adapted from Tasty.<\/span><\/p>\n

Ingredients:<\/strong>
\n3\/4 lb. lasagna noodles
\n1 tsp. extra-virgin olive oil, plus more for drizzling
\n1 lb. ground beef
\n2 cloves garlic, minced
\n1 tsp. dried oregano
\nKosher salt
\nFreshly ground black pepper
\n1 (32 oz.) jar marinara
\n16 oz. whole milk ricotta
\n1\/2 c. freshly grated Parmesan, divided
\n1\/4 c. chopped parsley, plus more for garnish
\n1 1\/2 lb. sliced mozzarella<\/p>\n

Directions:<\/strong>
\nSTEP 1:<\/strong> Preheat oven to 375\u00ba. In a large pot of salted boiling water, cook pasta according to package directions until al dente, less than two minutes. Drain and drizzle a bit of olive oil to prevent noodles from sticking together.
\nSTEP 2:<\/strong> In a large pot over medium-high heat, heat oil. Cook ground beef until no longer pink, breaking up with a wooden spoon, then drain fat. Return beef to skillet and add garlic and oregano and stir for one minute. Season with salt and pepper, then add marinara and stir until warmed through.
\nSTEP 3:<\/strong> Combine ricotta, 1\/4 cup Parmesan, and parsley in a large mixing bowl and season with salt and pepper. Set aside.
\nSTEP 4:<\/strong> In a large casserole dish, spread a thin layer of meat sauce, a single layer of lasagna noodles, a layer of ricotta mixture, and a single layer of mozzarella. Repeat\u2014top last layer of noodles with meat sauce, Parmesan, and mozzarella.
\nSTEP 5:<\/strong> Cover with foil and bake for 15 minutes, then increase the temperature to 400\u00ba and bake uncovered for 18 to 20 minutes.
\nSTEP 6:<\/strong> Garnish with parsley and serve.<\/p>\n

Watch the full GMA3: Strahan, Sara & Keke\u00a0<\/em>segment, below.<\/p>\n