Skillet Lasagna

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