Heat the olive oil in a large skillet over medium-high heat. Add the garlic and onion and saute for 2-3 minutes or until fragrant.
Recipe
Main Dish
Summer Veggie and Beef Lasagna Skillet
Primary Media
Author
Hy-Vee Test Kitchen
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Description
If you're not making lasagna like this, you're probably washing a lot of dishes. This one-skillet dish just might change the way you cook forever.
Servings and Ingredients
| Quantity | Ingredient | Add |
|---|---|---|
| 1 ½ tbsp. olive oil | ||
| 2-3 cloves of garlic, minced | ||
| 1 medium onion, diced | ||
| 1 lean ground beef | ||
| Salt and pepper, to taste | ||
| 1 zucchini, small diced | ||
| 1 c. sliced mushrooms | ||
| 1 (14.5-oz) can Hy-Vee fire roasted diced tomatoes | ||
| 1 (15-oz) can Hy-Vee tomato sauce | ||
| 2 tsp. Italian seasoning | ||
| ½ tsp. crushed red pepper flakes, optional | ||
| 2 c. dried Hy-Vee rotini pasta | ||
| 1 1/2-2 cups low sodium Hy-Vee beef broth | ||
| 2 c. spinach leaves | ||
| 3 tbsp. fresh chopped basil | ||
| 1 (8-oz) bag shredded Hy-Vee mozzarella cheese | ||
| ⅔ c. Hy-Vee cottage cheese | ||
| ⅓ c. Hy-Vee ricotta cheese | ||
| ½ c. shredded Parmesan cheese |
Things To Grab
Directions
- Add the ground beef and cook until browned, about 3-4 minutes, making sure to crumble and break down into small pieces as it cooks. Season with salt and pepper to taste.
- Add zucchini, mushrooms, diced tomatoes, tomato sauce, Italian seasoning and red pepper flakes and cook for 1 minute.
- Stir in pasta and beef broth. Bring to a boil and cover pan with lid and reduce heat.
- Remove cover and stir pasta every 3-4 minutes so pasta does not stick to the pan. Add more water or broth as needed if liquid is evaporating too much.
- Simmer for 10 minutes and stir in spinach and fresh basil. Cover and simmer for remaining 4-5 minutes or until pasta is tender.
- Remove from heat and stir in mozzarella and cottage cheese. Taste and adjust seasonings as needed.
- Evenly top with dollops of ricotta cheese and shredded Parmesan cheese and cover pan for an additional 2 minutes until cheese is melted.
Nutrition facts
Servings
360 Calories per serving
Amounts Per Serving
- Total Fat: 12g
- Cholesterol: 75mg
- Sodium: 870mg
- Total Carbohydrates: 29g
- Protein: 33g
Recipe Source:
Chef Andrew from Ankeny #1 | Adapted from Food Network