Skillet Lasagna Bowls
Prep Time: 10 minutes
Cooking Time: 20 minutes
This dish is made on the stovetop and served in bowls. It comes together quickly.
1 pound ground beef, extra lean
8 ounces lasagna noodles
28 ounces tomatoes, canned already chopped
2 cups chicken broth, reduced sodium (or vegetable broth, reduced sodium)
1/2 onion(s), medium
1 1/2 cups cheese, mozzarella, low moisture and part skim milk
1/4 cup parmesan cheese, grated
2 teaspoons garlic, bottled minced
1 teaspoon oregano, dried leaves
1 tablespoon olive oil
Add oil to a large deep skillet or pot (one you would boil pasta in) over medium high heat. Add the ground beef and brown it, using a wooden spoon or spatula to break it up. Add the garlic to the pan and stir. Mince the onion and add to the pan. Grate the carrot and zucchini and place in a blender with canned tomatoes. Blend for about 10 seconds. Add the mixture to the beef and stir. Add broth and oregano, stir, and bring to a boil. Place the lasagna noodles in a large zip lock bag, and break them using the back of a skillet or a meat mallet. Add the broken noodles to the pan and stir. Cook for about 15 minutes until noodles are soft, stirring occasionally. Serve in bowls with grated mozzarella and parmesan on top.
Per Serving About: 400 calories, 13 g fat, 5 g saturated fat, 31 g protein, 41 g carbohydrates, 5 g dietary fiber, 680 mg sodium