Skillet Lasagna is a shortcut recipe that saves time while making a super tasty family dinner! Perfect for sneaking in all sorts of veggies.
Servings 6 Servings
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
Bring a large pot of water to boil. Salt the water and stir in pasta.
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.
Stir in pasta sauce, water and seasonings. Simmer until pasta is done.
Cook pasta until al dente (according to package instructions for al dente). Drain and immediately return pasta to cooking pot.
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.
Calories: 715kcal | Carbohydrates: 67g | Protein: 35g | Fat: 33g | Saturated Fat: 16g | Cholesterol: 108mg | Sodium: 954mg | Potassium: 921mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1075IU | Vitamin C: 15.9mg | Calcium: 295mg | Iron: 4.2mg