Lasagna Skillet
Ingredients
- 1 pound Ground Beef (I Used 93/7) ⓘ
- 1 cup Diced Onion ⓘ
- 1 clove Garlic, Minced ⓘ
- 1 whole Small Zucchini, Diced ⓘ
- 1 jar Pasta Sauce (24 Ounce Jar) Plus 1/2 Jar Of Water To Wash Out Jar ⓘ
- 1 whole Bay Leaf ⓘ
- 1 teaspoon Dried Basil ⓘ
- 1/2 teaspoons Dried Oregano ⓘ
- Salt And Pepper, to taste ⓘ
- 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 ⓘ
Instructions
- Bring a large pot of water to boil.
- Salt water and stir in pasta.
- While pasta is cooking, heat a very large skillet to medium high heat.
- Break meat apart in 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 entire pot of pasta into 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 & Diet Analysis (per serving)
790
kcal
40% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).