One-Pan Lasagna
Makes 4-6 servings
Ingredients
- 2 tablespoons olive oil
- 1 medium onion minced
- 8 oz white or baby bella mushrooms sliced
- 3 cloves garlic minced
- 1 lb ground beef
- 1 medium zucchini diced
- 1 small yellow squash diced
- 1 jar 24 oz marinara sauce (I use Rao’s)
- 8 oz gluten-free brown rice lasagna noodles I use Jovial brand
- 1 cup beef bone broth
- 1/2 cup dairy-free or regular ricotta cheese I use Kite Hill
- Fresh basil leaves torn
- Salt and pepper to taste
Instructions
- DirectionsIn a large skillet, heat olive oil over medium heat. Add onion and cook until softened, about 5 minutes. Add the mushrooms and cook another few minutes and then the garlic for another minute.
- Next add the ground beef, breaking up the meat, until browned and cooked through, about 6-8 minutes.
- Once the beef is cooked, add the zucchini and yellow squash as well as the marinara sauce. Bring to a simmer over low heat and then cover and let the flavors come together for about 20 minutes. (longer the better!)
- Season with salt and pepper and taste to adjust seasoning as needed.
- Break up the lasagna noodles into 1 to 2 in pieces and add to the sauce along with the bone broth. Stir well to combine all ingredients.
- Cover the skillet with a lid and let the mixture simmer over medium-low heat for about 20 minutes, stirring occasionally, or until the noodles are cooked through and the sauce has thickened.
- Once the noodles are cooked, dollop ricotta cheese over the top of the lasagna mixture. Cover the skillet again and let it heat through for another 2-3 minutes until the ricotta is warmed.
- Remove the skillet from heat. Garnish with fresh basil leaves and enjoy!
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