Cheesy Lasagna Skillet

Ingredients

Ingredients

• 1 tbsp extra virgin olive oil
• 1-2 carrots
• 1 zucchini
• 1 red bell pepper
• 1 small yellow onion
• 4 garlic
• 1 lb lean ground beef
• 2 tsp dried oregano
• 1 tsp dried basil
• ½ tsp dried thyme
• ½ tsp dried rosemary
• ¼ tsp red pepper flakes
• ¼ tsp black pepper
• 1 tsp kosher salt
• 1 tbsp tomato paste
• 28 oz crushed tomatoes
• ½ cups low sodium chicken broth
• 6 lasagna noodles
• 2 cups spinach
• ¾ cups cottage cheese
• ¾ cups shredded mozzarella cheese
• ¼ cups shredded parmesan cheese
• fresh basil

Instructions

1. Chop the onion, carrots, bell pepper, and zucchini into small pieces. Heat the olive oil in a large skillet on medium heat. Add the veggies and saute until softened, about 5-7 minutes.
2. Add beef, seasonings, and garlic. Break the meat apart and cook 5-6 minutes, until the beef is mostly browned and no longer pink.
3. Stir in the tomato paste. Add the crushed tomatoes and broth, stir to combine, and bring the mixture to a boil. Once boiling, reduce heat and simmer 5-7 minutes.
4. Break the lasagna noodles into 2-3 inch pieces and stir them in, pressing them down so they’re mostly submerged. Reduce the heat to low, cover the skillet, and simmer for 18-20 minutes, stirring occasionally to prevent sticking, until the noodles are al dente.
5. Remove from heat. If using spinach, stir it in until wilted. Add the cottage cheese and stir until creamy. Top with mozzarella and parmesan, cover, and let it sit 5-6 minutes until the cheese is fully melted. Finish with fresh basil.
6. Optional: For a golden brown, bubbly top, transfer the skillet (if oven-safe) to the broiler for 2-3 minutes after the cheese has melted.