Servings: Serves 6
Ingredients
- 1 teaspoon avocado oil or olive oil
- 1 pound lean ground beef (we use 90-93%)
- 1 medium zucchini, diced small (¼-inch)
- 1 medium yellow bell pepper, diced small (¼-inch)
- 1 small onion, diced small (¼-inch)
- 4 garlic cloves, minced
- 1 (24-ounce) jar marinara sauce of your choice
- 1 teaspoon dried Italian seasoning
- 1 ½ cup water
- 8 ounces uncooked lasagna noodles*, broken into small pieces (gluten-free if needed)
- 1 cup cottage cheese, lightly drained if there is a lot of liquid (may substitute part-skim ricotta cheese)
- 6 ounces shredded mozzarella cheese (1 ½ cup)
- Fresh basil leaves for garnish
Instructions
- Place a 12-inch skillet with a tight-fitting lid over medium-high heat. When the skillet is hot, add the oil, ground beef, zucchini, bell pepper, onions, and garlic. Use a spoon or spatula to break up the meat and cook, stirring occasionally, for 8-10 minutes or until onions and peppers start to soften and beef is almost cooked through. Drain excess fat if there is quite a bit in the pan.
- Add marinara sauce, Italian seasoning, and water to the skillet with the meat and veggie mixture and bring to a boil.
- Add the broken lasagna noodles and stir. Reduce heat to low and place the lid on the skillet.
- Cook for 25-30 minutes, stirring every 5-7 minutes, or until the noodles are tender.
- Remove the lid and stir in the cottage cheese and ¾ cup mozzarella cheese. Stir and cook for an additional 5 minutes uncovered.
- Sprinkle with remaining ¾ cup mozzarella cheese. Remove the skillet from the heat and allow it to stand, covered, for 5 minutes to allow the sauce to thicken. Broil for 3-4 minutes, if desired, to crisp up the cheese then garnish with chopped fresh basil, if desired.
Notes
*Do not use ‘no-boil’ type noodles. They will become too soft.
Nutrition Information
- Serving Size: 1/6 recipe
- Calories: 425
- Fat: 16 g
- (Sat Fat: 6 g)
- Sodium: 750 mg
- Carbohydrate: 43 g
- (Fiber: 3 g
- Sugar: 6 g)
- Protein: 31 g