20 Apr Deconstructed Skillet Lasagna
Deconstructed Skillet Lasagna
By: Toby Amidor
Nutrition Information
- Serves: 6 servings
- Serving size: 1⅓ cups (325 mL)
- Calories: 329.85
- Fat: 13.26 g
- Saturated fat: 4.78 g
- Trans fat: 0.24 g
- Carbohydrates: 31.10 g
- Sugar: 9.14 g
- Sodium: 276.73 mg
- Fiber: 6.98 g
- Protein: 20.91 g
- Cholesterol: 45.56 mg
Recipe type: Main Dishes (Meat, Chicken)
Prep time:
Cook time:
Total time:
Recipe from Diabetes Create Your Plate Meal Prep Cookbook by Toby Amidor. Published by Robert Rose Books. Photo courtesy of Ashley Lima. All Rights Reserved.
Ingredients
- 6 dry whole wheat lasagna sheets, broken into pieces
- ¾ cup (175 mL) part-skim ricotta cheese
- 1 tsp (5 mL) dried parsley flakes
- 1 tsp (5 mL) dried basil leaves
- 1 tsp (5 mL) dried oregano leaves
- 2 tbsp (30 mL) olive oil
- 1 yellow onion, chopped
- 2 cloves garlic, minced
- 12 oz (375 g) at least 90% lean ground beef
- 8 oz (250 g) cremini mushrooms, chopped
- 1 carrot, grated
- 1 zucchini, grated
- 3¼ cups (810 g) canned no-salt-added crushed tomatoes, with juice
- ¼ tsp (1 mL) salt
- ¼ tsp (1mL) ground black pepper
- ⅛ (0.5 mL) hot pepper flakes
- 6 tbsp (90 mL) grated Parmesan cheese
Instructions
- Fill a medium saucepan three-quarters with water and bring to a boil over medium heat. Add the broken lasagna noodles and cook until al dente, 10 minutes. Drain and set aside.
- In a small bowl, mix together the ricotta, parsley, basil and oregano.
- In a large sauté pan, heat the olive oil over medium heat. When the oil is shimmering, add the onion and garlic and cook until the onion is translucent and the garlic is fragrant, 3 minutes. Add the ground beef and cook until browned on all sides, breaking up large pieces with the back of a spoon, 6 minutes.
- Add the mushrooms, carrot and zucchini and cook until the vegetables are softened, 5 minutes. Add the cooked lasagna noodles, crushed tomatoes with juice, salt, black pepper and hot pepper flakes and mix to combine. Bring the mixture to a boil over high heat, reduce the heat to medium-low, cover and simmer until the flavors combine, about 10 minutes.
- Uncover and stir in the ricotta cheese mixture. Sprinkle with the Parmesan cheese.
- To Store: In each of six containers, place 1⅓ cups (325 mL) of the lasagna. Cover and refrigerate for up to 4 days or freeze for up to 2 months.
- To Serve: If needed, thaw in the refrigerator overnight. To reheat, microwave uncovered on High for 90 seconds. Allow 2 minutes for the heat to distribute before removing the container from the microwave. Serve warm.
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