Ground Beef Skillet Lasagna
with Kale, Zucchini & Creamy Ricotta Cheese
Cooking time
45 minutes
Servings
4
Calories
710 /serving
Preparing a homemade lasagna can seem like a labour-of-love scenario, so we’ve engineered a way to make the whole process effortless without skimping one inch on flavour. You simply sauté zucchini, kale and beef, then combine with noodles, diced tomatoes, aromatics and plenty of water, and let it all simmer gently away right there on the stovetop. Top it off with heaping spoonfuls of ricotta and a generous sprinkling of mozzarella, then flash it under the broiler and you’re set to impress with your cooking prowess—and it was simple as can be.
We will send you:
- 510g Ground beef
- 3 Garlic cloves
- 1 Onion (or shallot)
- 1 Zucchini
- 1 Bunch of basil
- 796ml Tomatoes (canned)
- 187g Lasagna sheets
- 150g Ricotta
- 120g Mozzarella
- 100g Chopped kale
- 19g Skillet lasagna spice blend (sugar, sea salt, spices, garlic, onion, paprika, sunflower oil)
Contains: Milk, Wheat
You will need:
Large high-sided, oven-safe pan
Olive oil
Salt & pepper
Total Fat
32 g
Saturated Fat
14 g
Sodium
1080 mg
Total Carb
61 g
Sugars
15 g
Protein
48 g
Fibre
8 g
Preparation
Mise en place
Mince the garlic. Quarter the zucchini lengthwise; thinly slice crosswise. Peel, halve and small-dice the onion. Pick the basil leaves off the stems. Break the lasagna noodles into 2-inch pieces.
Cook the zucchini & beef
In a large high-sided, oven-safe pan, heat a drizzle of olive oil on medium-high. Add the onions and cook, stirring frequently, 2 to 3 minutes, until softened. Add the garlic and cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the ground beef*; season with ¾ of the spice blend and S&P. Cook, breaking the meat up with a spoon, 4 to 6 minutes, until browned. Add the zucchini and kale; season with S&P. Cook, stirring frequently, 2 to 3 minutes, until beginning to soften.
Cook the noodles
Preheat the oven to broil. Add the broken noodles into the pan. Add the tomatoes and 3 cups water. Bring to a boil, then reduce the heat to simmer and cook, covered, stirring occasionally, 18 to 22 minutes, until the noodles are al dente (still slightly firm to the bite) and the sauce has thickened. Roughly chop the basil; stir ½ the basil into the pan.
Finish the lasagna
In a medium bowl, combine the ricotta and 1 tbsp olive oil; season with the remaining spice blend and S&P. Top the skillet lasagna with spoonfuls of the ricotta mixture and with the mozzarella cheese. Transfer to the oven and broil, 2 to 3 minutes, until golden brown.
Finish & serve
Divide the skillet lasagna between your bowls. Garnish with the remaining basil. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
