30 Minute Healthy Skillet Lasagna (One Pan)
Servings: 6
Calories: 333kcal
Looking for a faster, easier, and healthier way to enjoy lasagna? You've got to try this Healthy Skillet Lasagna. It's perfect for even those busy weeknights, coming together in one pan in just 30 minutes!
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Ingredients
- 1 lb. lean ground beef - I used 96/4
- 1 Tbsp olive oil (15g)
- 1 medium onion (170g) diced
- 8 oz. sliced mushrooms
- 4 cloves garlic minced
- 1/2 Tbsp Italian seasoning
- 1 24-oz. jar pasta sauce (680g) I used Classico
- 1 cup water (240g)
- 6 oz. wide egg noodles
- 1/2 cup part-skim ricotta cheese (124g)
- 1/2 cup low fat shredded mozzarella cheese (56g)
- Fresh basil chopped, for serving
- Grated parmesan optional, for serving
Instructions
- Heat olive oil over medium heat. When warm, add the diced onions and cook for 1-2 minutes, then add the ground beef. Season with salt and pepper to taste and continue cooking until the beef is no longer pink, breaking into smaller pieces as you go.
- Stir in the mushrooms and cook for 2 minutes, or until they’ve wilted down some. Then mix in the garlic and Italian seasoning.
- Add the pasta sauce and water. Increase the heat to high to bring the mixture to a boil. Stir in the uncooked noodles until they are submerged in the sauce. Then reduce heat to a medium-low, cover with a lid, and cook for 10 minutes, stirring occasionally while cooking to prevent sticking.
- Remove the lid and add about 6 to 8 mounds of ricotta cheese on top of the pasta mixture. Sprinkle mozzarella cheese over top.
- Cover skillet and continue to cook for 5 minutes, or until mozzarella cheese is melted. Remove from heat. Garnish with parmesan and chopped basil and serve.
Notes
To make this recipe gluten free, sub a gluten-free pasta for the egg noodles.
Nutrition
Serving: 1/6 of recipe (283g) | Calories: 333kcal | Carbohydrates: 34g | Protein: 27g | Fat: 10g | Saturated Fat: 2.5g | Fiber: 4g | Sugar: 9.2g