Summer Lasagna Skillet
Everything you love about lasagna, but faster, with less fuss, and no layering!
20 min
4 servings
480 calories
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
Instructions
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.
Nutritional Information
Per serving: Calories 480, Fat 19 g (Saturated 9 g, Trans 0.4 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.