Skillet Lasagna

Skillet Lasagna

Skillet Lasagna

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88% would make it again
Cook Skill:
  • Each serving
  • 510cal
  • 21g fat (8g sat)
  • 70mg chol
  • 820mg sodium
  • 49g carb
  • 5g fiber
  • 13g sugars
  • 29g protein


  • 1 tablespoon olive oil
  • 1 cup diced onions
  • 1/2 cup diced carrots
  • 3 cloves garlic, minced
  • 1 tablespoon dried Italian herb seasoning
  • Salt and pepper, to taste
  • Pinch of red pepper flakes (optional)
  • 1 pound ground beef or bulk Italian sausage
  • 1 cup diced zucchini
  • 8 ounces farfalle pasta, uncooked
  • 1 (14-ounce) can diced tomatoes
  • 2 cups marinara sauce
  • 1 cup shredded mozzarella cheese
  • 1/2 cup ricotta cheese
  • Fresh basil leaves, to garnish


Heat oil in a large skillet over medium heat. Add onions and carrots and cook until onions are translucent, about 5 minutes. Stir in garlic, Italian herbs, salt, pepper and red pepper flakes; cook for 1 minute. Add ground beef or sausage and cook until done; drain grease if desired.

Scatter zucchini and pasta over meat and pour tomatoes and marinara over top. Cover and bring to a simmer. Cook, stirring occasionally, until pasta is tender, 20 to 25 minutes.

Sprinkle cheeses over top and let rest, covered, for 5 minutes to melt cheese. (Optional: place skillet under the broiler to melt cheese). Sprinkle with basil leaves before serving.

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