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Skillet Lasagna

Skillet Lasagna

Skillet Lasagna is a shortcut recipe that saves time while making a super tasty family dinner! Perfect for sneaking in all sorts of veggies.

Course Dinner
Cuisine Italian
Keyword shortcut, skillet lasagna
Prep Time 20 minutes
Cook Time 15 minutes
Servings 6 Servings
Calories 715 kcal
Author Lauren

Ingredients

for the sauce-

  • 1 pound ground beef I used 93/7
  • 1 cup onion diced
  • 1 clove garlic minced
  • 1 small ucchini diced
  • 1 24 ounce jar pasta sauce plus 1/2 jar of water to wash out jar
  • 1 bay leaf
  • 1 teaspoon dried basil
  • 1/2 teaspoons dried oregano
  • salt and pepper to taste

for the pasta-

  • 1 pound short cut pasta I used cavatappi
  • 3 tablespoons butter
  • 1/2 cups ricotta cheese
  • 2 cups grated mozzarella cheese plus more for garnish if desired
  • chopped parsley for garnish
US Customary - Metric

Instructions

  1. Bring a large pot of water to boil. Salt the water and stir in pasta.

  2. While pasta is cooking, heat a very large skillet to medium-high heat. Break meat apart in the hot pan and cook until brown. Stir in onions, garlic, and zucchini. Saute 5-6 minutes or until onions are tender.

  3. Stir in pasta sauce, water and seasonings. Simmer until pasta is done.
  4. Cook pasta until al dente (according to package instructions for al dente). Drain and immediately return pasta to cooking pot.
  5. Stir in butter, ricotta cheese, and mozzarella cheese until well incorporated and cheese starts to melt. Remove bay leaf from pasta sauce. Pour the entire pot of pasta into the hot sauce and stir to coat everything thoroughly. Top with more cheese if desired and serve hot topped with a bit of fresh parsley.
Nutrition Facts
Skillet Lasagna
Amount Per Serving
Calories 715 Calories from Fat 297
% Daily Value*
Fat 33g51%
Saturated Fat 16g100%
Cholesterol 108mg36%
Sodium 954mg41%
Potassium 921mg26%
Carbohydrates 67g22%
Fiber 5g21%
Sugar 9g10%
Protein 35g70%
Vitamin A 1075IU22%
Vitamin C 15.9mg19%
Calcium 295mg30%
Iron 4.2mg23%
* Percent Daily Values are based on a 2000 calorie diet.