Skillet Lasagna
Equipment
- 1 large skillet
Ingredients
- 2 tbsp extra virgin olive oil
- 1 lb organic ground beef
- 1 tsp organic Italian seasoning
- ½ tsp pink Himalayan salt
- ½ tsp garlic powder
- 24 oz organic marinara sauce
- 14.5 oz organic fire roasted diced tomatoes
- 1 cup small curd cottage cheese I love Good Culture
- 12 oz lasagna noodles I love Bionature
- 1 cup water
- 1 cup organic shredded mozzarella shredded from the block
- 1 cup organic shredded parmesan cheese shredded from the blocl
Instructions
- In a skillet over medium heat, add in 2 tbsp extra virgin olive oil, 1 lb organic ground beef, 1 tsp organic Italian seasoning, ½ tsp pink Himalayan salt and ½ tsp garlic powder.
- Use a spatula to break the meat up into small bits. Cook until the ground beef is browned.
- Once browned, pour in 24 oz organic marinara sauce, 14.5 oz organic fire roasted diced tomatoes, 1 cup water. Bring to a low boil.
- Break up the 12 oz lasagna noodles into smaller piece and add into the sauce. Stir well. Reduce heat to medium low and cover. Let simmer for 5 minutes.
- Stir in the 1 cup small curd cottage cheese . Let simmer again another 5 minutes until noodles are almost done. Stir again.
- Sprinkle on 1 cup organic shredded mozzarella and 1 cup organic shredded parmesan cheese. Place the lid on and let cook 3-5 minutes until the cheeses are melted on top.
- Remove and serve immediately.
Notes
To Freeze:
Let cook completely.
Split into single portion sizes and place into freezer safe containers.
Place in the freezer for up to 2 months.
Another great way to freeze is to wrap the individual servings in parchment paper and then in aluminum foil. Place all of the servings in a gallon size freezer safe Ziploc and label. Store in the freezer up to 2 months.
To thaw, place in the refrigerator the night before, or place in a microwave safe dish and defrost according to your microwave. You can also place the frozen lasaga on a parchment lined baking sheet and reheat in the oven at 350f for 20-30 minutes.