Vegetable Beef Lasagna with Zucchini and Carrots
A one skillet lasagna with lean beef, zucchini, carrots, and tomato sauce, finished with broiled cheese.
Equipment
- Large oven safe skillet
- Wooden spoon
- Instant read thermometer
- Cutting board and knife
Ingredients
Main Ingredients
- 2 tbsp olive oil
- 1 tbsp 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 tbsp chopped fresh thyme
- ½ cup chopped fresh basil plus more for serving
- 1 lb 90 percent lean ground beef
- ¼ tsp kosher salt
- ½ tsp freshly ground black pepper
- 1 can diced tomatoes 14.5 oz, undrained
- 1 cup water
- ¼ cup tomato paste
- 5 oven ready lasagna sheets broken into 8 to 12 pieces
- 1 cup mozzarella pearls optional
- 1 ½ cup non fat shredded Italian cheese blend
Instructions
Cooking
- Saute the vegetables. Cook the carrots and celery in hot oil and butter for 3 minutes, then add the onion and zucchini for 3 to 4 minutes and the garlic and thyme for 30 seconds.
- Brown the beef. Add the beef and cook 2 to 4 minutes, breaking it up, until no pink remains and it reaches 160 degrees F.
- Add the sauce. Stir in the tomatoes, water, tomato paste, salt, and pepper and bring to a boil.
- Cook the noodles. Add the lasagna pieces and mozzarella pearls, cover, and simmer on medium low for 10 minutes, then uncover and cook 5 to 10 minutes until thick.
- Broil. Top with the shredded cheese and broil until melted and golden.
- Garnish. Sprinkle with basil and rest for 5 minutes before serving.
Notes
Substitutions: Use ground turkey or chicken, cooked to 165 degrees F, and regular noodles that have been boiled and drained.
Tips: Dice the vegetables small so they melt into the sauce, and watch the broiler closely.
Storage: Refrigerate 3 to 4 days or freeze up to 3 months. Reheat to 165 degrees F.