Go Back

One-Pan Lasagna

Makes 4-6 servings
Print Recipe Pin Recipe
Servings: 0

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

  • Directions
    In 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!