Skillet Bolognese Lasagna
This easy weeknight dinner is a nutritional powerhouse! Packed full of veggies and is sure to make everyone happy! Plus you probably have most of the ingredients on hand!
Skillet Bolognese Lasagna
Equipment
- 1 lb lean ground beef or turkey
- 2 celery stalks
- 2 medium carrots
- 1/2 medium onion
- 1 zucchini chopped
- 4-5 oz mushrooms sliced (optional)
- 3 cloves crushed garlic
- 1 jar of your favorite marinara sauce (Rao’s or Thrive market roasted garlic or my person favs)
- 1 can diced tomatoes
- 1 tbls balsamic vinegar
- 2 cups baby spinach
- 8 oz of pasta of choice (broken lasagna noodles work well too!)
- ½ cup low fat ricotta or cottage cheese, depending on protein needs/preference
- 2 oz Parmesan
- 1 tbls of premade chimichurri sauce or pesto (or fresh basil)
- ½ cup part skim mozzarella
Instructions
- Heat oil in large skillet med high, cast iron is nice for this!
- Add chopped onion, sauté till translucent.
- Add mushrooms, zucchini, sauté till soft, add garlic cubes, season with salt/pepper.
- Then push to the side and add ground meat to the skillet to brown, stir and break up as it browns.
- Season meat with Italian seasoning, garlic, onion powder, red pepper flakes.
- As this is cooking start cooking your pasta in a separate pot.
- When the meat is browned add pasta sauce.
- Stir and allow to warm through. Turn down heat and let simmer.
- In a separate bowl, mix the cottage cheese, parm cheese and chimichurri sauce.
- Next pasta should be cooked, drain that.
- Add spinach to skillet and wilt down in the pasta sauce mixture.
- Then add pasta, stir till coated with sauce.
- Next top with cottage cheese mixture, just dollop all over.
- Then cover with mozzarella and place lid on skillet and allow cheeses to melt.
- Then sprinkle with red pepper flakes and fresh basil!