Skinny Cheat’s Lasagna
A delicious and lighter version of traditional lasagna packed with vegetables and flavor, perfect for a guilt-free family dinner.
Ingredients
Vegetable Ingredients
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 2 medium carrots (diced)
- 2 ribs celery (diced)
- 1 medium zucchini (peeled and diced)
- ½ medium sweet yellow onion (diced)
- 3 cloves garlic (minced)
- 1 tablespoon chopped fresh thyme
- ½ cup chopped fresh basil (plus more for serving)
Meat and Tomato Ingredients
- 1 pound 90% lean ground beef (or chicken/turkey) Substitute with ground turkey or chicken for variations.
- 14.5 ounces diced tomatoes (undrained, 1 can)
- 1 cup water
- ¼ cup tomato paste
Pasta Ingredients
- 5 sheets Barilla Oven-Ready lasagna sheets (broken into 8-12 pieces) Can substitute with regular lasagna noodles, precooked.
Cheese Ingredients
- 1 cup mozzarella pearls (optional) Use if desired for extra cheesiness.
- 1½ cups non-fat shredded Italian cheese blend
Instructions
Preparation
- In a large, oven-proof skillet, heat the oil and butter over medium-high heat. Sauté the carrots and celery for 3 minutes, stirring occasionally.
- Add the diced onion and zucchini, and sauté for about 3-4 minutes until the onions are translucent and the zucchini has softened.
- Add the garlic and thyme, stir, and cook for 30 seconds.
- Add the beef and cook for 2-4 minutes until browned, stirring to break up any chunks of meat.
- Stir in the tomatoes, water, and tomato paste, tasting and seasoning with salt and pepper as needed.
- Bring the mixture to a boil, then add the pasta pieces and mozzarella pearls (if using), and stir.
Cooking
- Reduce the heat to medium-low, cover, and cook for 10 minutes.
- Remove the lid and cook for an additional 5-10 minutes until the sauce has thickened.
- Turn the oven to broil and top the beef mixture with the Italian Cheese Blend. Broil until the cheese has melted and the top is golden brown.
- Remove from the oven and sprinkle with chopped fresh basil.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days or frozen for up to 2 months. Reheat thoroughly before serving. Feel free to add more vegetables like spinach or bell peppers for added nutrition. For a vegetarian version, replace meat with extra veggies or plant-based protein.