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Three-Cheese Skillet Lasagna with Ground Beef, Tomato Sauce & Basil

| 2 servings

Three-Cheese Skillet Lasagna with Ground Beef, Tomato Sauce, and Ba

FREE BONUS: Click here to get access to a PDF of this recipe so you don’t lose it. You’ll get all the steps, as well as bonus Nutrition Facts with the amounts of calories, fat, carbs, protein, vitamins, and minerals in the meal!



For reasons we can’t explain, a good lasagna is one of our favourite comfort foods. Forget the frozen lasagnas you can buy from the store – this three-cheese skillet lasagna with ground beef, tomato sauce, and fresh basil is quicker to make and packs a fresh, home-made punch of flavour. Make it in 30 minutes on the stovetop (it’s not baked) and enjoy!

Whether you are looking to lose weight or simply want to eat healthier, cooking a home-made meal like this one which uses fresh and whole ingredients is a great way to kickstart a new habit! Say goodbye to takeout, frozen meals, and junk food and say hello to tasty and nutritious real food.

“Simply amazing! It was delicious and I can’t believe how much easier it is to make than traditional lasagna.”

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We hope you enjoy every bite of this meal! And if you’re cooking for one, simply store the leftovers for a brown bag lunch the next day.

Instructions:

  1. 1

    Heat a sauté pan over medium heat.

  2. 2

    In a medium bowl, mix together tomatoes, tomato sauce, and water. Set aside.

    1 (14.5 oz | 398 ml) can diced tomatoes 1 (8 oz | 213 ml) can tomato sauce ½ cup water
  3. 3

    Coat bottom of pan with oil. Add ground beef and, breaking apart with a spoon, cook until browned and crumbly, 2-3 minutes.

    1 tbsp virgin coconut oil ½ lb ground beef
  4. 4

    Peel and mince garlic.

    1 clove garlic
  5. 5

    Add garlic, italian seasoning, and pepper to pan. Stir until fragrant, 15-30 seconds.

    1 tsp italian seasoning ¼ tsp crushed red pepper
  6. 6

    Break lasagna noodles into thirds and arrange over top beef. Pour sauce over top noodles. Cover and bring to a boil. Reduce heat to a simmer and cook until noodles are tender, 8-10 minutes.

    6 no-boil lasagna noodles
  7. 7

    Grate ½ cup of mozzarella and parmesan. Measure out ½ cup of ricotta.

    ¼ (8 oz | 227 g) block mozzarella cheese 2 oz | 56 g parmesan cheese ¼ (15 oz | 425 g) pkg ricotta cheese
  8. 8

    Wash and dry basil. Pick leaves off the stems; discard the stems and thinly slice the leaves into ribbons.

    ½ small pkg fresh basil
  9. 9

    Once noodles are tender, reduce heat to low and uncover. Sprinkle with ½ of the mozzarella and parmesan; fold into the noodles. Then place spoonfuls of ricotta over top and finish off by sprinkling with remaining mozzarella and parmesan.

  10. 10

    Cover and cook until cheese melts, 4-5 minutes. Garnish with basil.

  11. 11

    To serve, place pasta on a plate or in a bowl. Enjoy!



FREE BONUS: Click here to get access to a PDF of this recipe so you don’t lose it. You’ll get all the steps, as well as bonus Nutrition Facts with the amounts of calories, fat, carbs, protein, vitamins, and minerals in the meal!

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Margherita Pita Pizza with Spinach & Tomato Salad
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