---
title: Skillet Lasagna
description: Enjoy a quick and easy Skillet Lasagna packed with veggies and lean beef, perfect for a cozy, weeknight meal with minimal cleanup.
---

[Delicious Recipes for Optimal Health - Project FoodBox ](https://projectfoodbox.org/recipes)

# [Skillet Lasagna](https://projectfoodbox.org/recipes/skillet-lasagna)

 Written by [Recipes](https://projectfoodbox.org/recipes/author/recipes) | Dec 17, 2025 1:45:00 PM

## Ingredients:

- 1 lb ground beef
- 1 29 fl oz no-salt-added canned diced tomatoes
- 2 cups low-sodium chicken broth
- 8 lasagna noodles (regular or gluten-free)
- 1 cup low-fat ricotta cheese
- ½ cup part-skim mozzarella cheese
- 2 zucchinis
- 2 celery stalks
- 2 carrots, large
- 1 red bell pepper
- 1 eggplant
- ½ yellow onion, medium
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 2 tbsp tomato paste
- ½ tsp salt
- ½ tsp pepper

## Instructions:

1. Peel skin from eggplant. Dice eggplant, zucchini, celery, carrots, bell pepper, and onion. Add to a bowl and set aside.
2. Add 1 tbsp olive oil to a skillet over medium-high heat.
3. Add ground beef. Season with salt and pepper. Cook until browned.
4. Remove from skillet and set aside.
5. Add 1 tbsp olive oil to the same skillet. Add mixed vegetables. Cook until soft for 5 to 10 minutes.
6. Mix the tomato paste into the cooked-down vegetable mixture.
7. Add canned diced tomatoes and ground beef. Mix until well combined.
8. Add the 2 cups of chicken broth. Crack the lasagna noodles and add into skillet.
9. Bring skillet to a boil. Noodles should be al dente when done.
10. Add shredded mozzarella cheese and dollops of ricotta on top of the skillet. Simmer for 3 to 5 minutes.
11. Serve with fresh chopped basil.

## Notes:

- Try buying more low-fat and part-skim cheeses as they are lower in fat and calories.
- This recipe is good for picky eaters as you can’t notice the vegetables in the dish.
- Use gluten-free noodles for a wheat-free option

[View full post](https://projectfoodbox.org/recipes/skillet-lasagna)

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