Lasagna Skillet
If you love lasagna but don’t have the time it takes to make a lasagna? Try this amazing lasagna skillet, takes less time to make and tastes just like lasagna!
Ingredients to make Lasagna Skillet:
- 6 cups Water
- 12 Lasagna Noodles broken into 2 inch pieces, (about 240 grams)
- 1 tbsp Extra Virgin Olive Oil
- 1 Shallot diced, (about 40 grams)
- 3 cloves Fresh Garlic diced
- 1 Red Bell Pepper diced, (about 100 grams)
- 1 Jalapeno diced, (about 15 grams)
- 16 oz 90% Lean Ground Beef
- 1 can Stewed Tomatoes, no salt added (about 1, 14½ ounce can)
- 1 can Diced Tomatoes, No Salt Added (about 1, 14½ ounce can)
- 1 can Tomato Sauce, no salt added (about 1, 8 ounce can)
- 2 tbsp Tomato Paste
- 3 cups Baby Spinach (about 100 grams)
- 1 tsp Red Pepper Flake
- ¼ tsp Black Pepper
- ½ tsp Garlic Powder
- ½ cup Dubliner Cheese freshly shredded, (about 80 grams)
Instructions:
- Start by bringing a large pot with 6 cups of water to boil. Once boiling, add the broken lasagna noodles and cook for 8-10 minutes. Once done, strain out the water.
- While waiting for the water to boil, heat a large skillet to medium heat. Add the oil, shallots, garlic, and peppers to the pan. Cook for 3 minutes until just softened.
- Once the veggies have started to soften add the ground beef to the pan. Using a spatula break up the ground beef into pea-sized pieces and cook until almost done, 6-9 minutes.
- Once the beef is mostly browned, add the stewed tomatoes, diced tomatoes, tomato sauce, and tomato paste. Stir everything together and cook for another 5 minutes.
- After 5 minutes add spinach, cooked broken lasagna noodles, and season with red pepper, black pepper, and garlic powder. Stir until the spinach has wilted.
- Sprinkle with cheese and serve!
Lasagna Skillet
Ingredients
- 6 cups Water
- 12 Lasagna Noodles broken into 2 inch pieces, (about 240 grams)
- 1 tbsp Extra Virgin Olive Oil
- 1 Shallot diced, (about 40 grams)
- 3 cloves Fresh Garlic diced
- 1 Red Bell Pepper diced, (about 100 grams)
- 1 Jalapeno diced, (about 15 grams)
- 16 oz 90% Lean Ground Beef
- 1 can Stewed Tomatoes, no salt added (about 1, 14½ ounce can)
- 1 can Diced Tomatoes, No Salt Added (about 1, 14½ ounce can)
- 1 can Tomato Sauce, no salt added (about 1, 8 ounce can)
- 2 tbsp Tomato Paste
- 3 cups Baby Spinach (about 100 grams)
- 1 tsp Red Pepper Flake
- ¼ tsp Black Pepper
- ½ tsp Garlic Powder
- ½ cup Dubliner Cheese freshly shredded, (about 80 grams)
Instructions
- Start by bringing a large pot with 6 cups of water to boil. Once boiling, add the broken lasagna noodles and cook for 8-10 minutes. Once done, strain out the water.
- While waiting for the water to boil, heat a large skillet to medium heat. Add the oil, shallots, garlic, and peppers to the pan. Cook for 3 minutes until just softened.
- Once the veggies have started to soften add the ground beef to the pan. Using a spatula break up the ground beef into pea-sized pieces and cook until almost done, 6-9 minutes.
- Once the beef is mostly browned, add the stewed tomatoes, diced tomatoes, tomato sauce, and tomato paste. Stir everything together and cook for another 5 minutes.
- After 5 minutes add spinach, cooked broken lasagna noodles, and season with red pepper, black pepper, and garlic powder. Stir until the spinach has wilted.
- Sprinkle with cheese and serve!
Macro Nutrition
Macro Adjustments:
Below outlines the items in each macro group that are easily adjustable to meet your specific macros.
Fat:
The fat in this recipe comes from the beef, cheese, and oil. The easiest way to make adjustments to the fat would be to adjust the type of beef, using leaner or fattier ground beef.
Carbohydrates:
The carbs in this recipe comes mainly from the noodles. The easiest way to adjust the carbs would be to increase or decrease the amount of noodles used.
Protein:
The protein in this recipe comes from the beef. The beef also has fat, therefore if you adjust the amount of beef used you will be increasing both the protein and the fat. So pay close attention to your measurements and tracking when making adjustments to reach your macro goals.
Meal Prep:
Yes. This is a great recipe for meal prep. In the fridge, this recipe will last about 5 days.
Freezer Friendly:
Yes, this is a good freezer-friendly recipe. When reheating I recommend allowing to defrost overnight in the fridge. Then reheat in either the microwave or on the stovetop. On the stove will provide the best results. But either will work just fine.
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