Summer Lasagna Skillet
Everything you love about lasagna, but faster, with less fuss, and no layering!
Ingredients
- 1 lb (450 g) lean ground beef
- 1 bell pepper
- 1 medium zucchini
- 1 pkg Sloppy Joe Seasoning or Philly-Style Cheesecake Seasoning
- 2 cups water or broth, your choice
- 1 can (14 oz/398 ml) crushed tomatoes
- 6 oven-ready lasagna noodles
- 1 cup shredded mozzarella cheese
Preparation
- In Sauté Pan, brown beef over medium-high heat, 3–4 min, or until no longer pink. Use Ground Meat Separator to break up chunks.
- Meanwhile, dice pepper and zucchini.
- Add pepper, zucchini, seasoning, water or broth, and tomatoes to pan with beef. Stir to combine.
- Coarsely break up each lasagna noodle into 3–4 pieces and add to pan. Stir to combine. Noodles should be mostly covered in liquid.
- Simmer, partially covered, until noodles are tender, about 15 min. Stir occasionally while simmering.
- Reduce heat to low and stir in cheese. Before serving, top with dollops of ricotta cheese and basil, if desired.
Epicure Products Used
Nutritional Information
Per serving: Calories 480, Fat 19 g (Saturated 9 g, 0.4 0 g), Cholesterol 85 mg, Sodium 590 mg, Carbohydrate 42 g (Fiber 6 g, Sugars 8 g), Protein 36 g.
Tips
If you have time, let the dish rest a few minutes before serving. This will allow some of the moisture to redistribute and give you a thicker sauce.
Perfectly Balance Your Plate
Serve with 2 cups leafy greens and a drizzle of balsamic vinegar.