Skillet Beef & Vegetable Lasagna
It has been quite a while since I've updated the blog; life has been busy! However, I wanted to try and get caught back up with this delicious skillet lasagna dish. It was SO tasty and perfect for a cold night out. We had some leftovers, but not as many as I thought - as it was very addicting! Enjoy!
1 tb olive oil
1 pound lean ground beef (I use 93 or 96%)
1 garlic clove, minced
1/2 cup zucchini, diced
1'2 cup carrots, diced
1 24 oz jar marinara sauce (Rao's is my favorite)
1 14 oz can petite diced tomatoes
7-8 no-boil lasagna noodles, broken into thirds
1 cup ricotta cheese (low fat)
1 tb Italian seasoning
1 1/2 cups shredded Italian blend cheese (or mozzarella)
fresh basil, chopped (for garnish)
Add the olive to a large skillet pan (big enough for the entire dish). Cook the garlic for 2-3 minutes over medium heat and then add in the vegetables and cook for another 2-3 minutes. Add the ground beef, breaking it up into chunks. Cook until brown. Add the marinara and tomatoes to the skillet and stir well until it bubbles. Add the broken pieces of lasagna noodles and cover them with the sauce mixture. Reduce heat to medium low, cover, and cook for approximately 5-8 minutes. While this is cooking, mix the ricotta with the italian seasoning. Drop in spoonfuls over the lasagna mixture and then top with the shredded cheese. Broil in the oven until the cheese has melted fully. Top with basil!