Healthier Skillet Lasagna – this skillet lasagna is perfect when you are craving comfort food but want to keep things healthy! It has plenty of cheese but it is also loaded up with veggies and uses bone broth too, making it an easy and healthy dinner that can be ready in 30 minutes!
With cold weather comes the craving for cozy comfort foods. It’s just a given. I especially tend to crave hearty pastas around this time of year, and an all time favourite of ours is lasagna. Let’s be real though, making a whole lasagna from scratch can be a lot of work. That’s where skillet lasagna comes in.
This skillet lasagna is homemade from scratch, but unlike a traditional lasagna, it can be made in only 30 minutes. Think of it like a deconstructed lasagna. Sure you don’t have all the newt layers, but all the flavour is there. It’s perfect for a busy weeknight, or heck even a weekend when you don’t want to spend too much time cooking dinner.
Not only is this skillet lasagna nice and easy to make, but it’s also packed with veggies and nourishing bone broth, making it a healthier option as well. Yes, there is still lots of cheese. What’s a lasagna without lots of cheese after all? But you can feel good knowing that you’re still getting lots of veggies in when you eat this.
Making skillet lasagna
This lasagna is completely customizable! If you don’t want to use ground beef, you can swap in other ground meat like turkey, chicken or even sausage. You make also use vegan meat substitutes or even lentils if you wanted.
You can also swap out the veggies in this recipe or add in additional ones. While I used bell pepper, carrots, and mushrooms, you can use whatever is in your fridge. Shredded zucchini, diced celery, chopped spinach or kale would also work well here.
Don’t have bone broth? No problem! Use any vegetable, chicken or beef stock that you have on hand. In a pinch you could even just use water, but since the broth does add a lot of flavour you might need to add additional spices if you do this.
You could even use other pasta noodles if you don’t have lasagna noodles. Penne, rigatoni, macaroni, or fusilli are good substitutes.
If you make this healthier skillet lasagna please let me know! You can leave a comment below, rate it, post on the Zest & Simmer Facebook page or share photos on Instagram with the hashtag #zestandsimmer. I am always thrilled to hear from you!
Healthier Skillet Lasagna
- 1 lb lean ground beef (ground chicken or turkey can be substituted)
- 1 green bell pepper diced
- 1 small yellow onion finely diced
- 1 large carrot shredded
- 5-6 mushrooms diced
- 4 cloves garlic minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp Italian seasoning
- 1 tsp dried oregano
- 1/4 tsp red pepper flakes
- 1 398 ml can tomato sauce
- 3 cups bone broth or chicken/beef/veggie stock
- 250 g lasagna noodles uncooked, about 9 noodles, each broken into 3-4 pieces
- 1 cup ricotta
- 1 cup shredded mozzarella
- 1/4 cup grated parmesan
- chopped fresh parsley or basil for garnish
- In a large skillet, cook ground beef over medium heat for 4-5 minutes or until almost fully cooked.
- Add in the bell pepper, onion and garlic and cook for about 5 minutes, stirring occassionally, until beef is fullly browned and the veggies are tender. Add in the shredded carrot, mushrooms, salt, pepper, garlic, Italian seasoning, oreagno and red pepper flakes. Stir and cook for 2 more minutes.
- Add tomato sauce, broth, and broken lasagna noodles and stir well. Bring to a simmer over medium-high heat.
- Reduce heat to medium and cook, covered, stirring occassionally for about 15 minutes or until lasagna noodles are almost al dente.
- Dollop on the ricotta over top, then sprinkled with mozzarella and parmesan cheeses. Cover and let sit for 5 minutes over low heat or until cheese has melted. Garnish with fresh parsely or basil and serve.