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!
Servings 6
Ingredients
- 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
Instructions
- 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.