30-minute skillet lasagna
Directions
- 1Heat avocado oil in a large, deep oven-safe skillet with a lid over medium-high heat. Add ground beef, 1 tsp garlic powder, 1 tsp onion powder, and ½ tsp salt. Cook until browned and crumbled. Drain excess grease if needed.
- 2Add diced onion and minced garlic to the pan and cook for 2–3 minutes until softened and fragrant.
- 3Add crushed tomatoes, chicken broth, remaining garlic and onion powder, basil, and bow-tie pasta. Stir well to combine and bring to a gentle boil.
- 4Reduce heat to medium-low, cover, and simmer for 15–18 minutes, adding more chicken broth if needed, and stirring occasionally, until pasta is tender and liquid is mostly absorbed.
- 5In a bowl, combine cottage cheese, ricotta, egg, Parmesan, spinach, and remaining ½ tsp salt and black pepper. Mix well.
- 6Spoon dollops of the cheese mixture across the top of the cooked pasta.
- 7Sprinkle with mozzarella cheese.
- 8If oven-safe, place the skillet under the broiler for 2–3 minutes until the mozzarella is melted and golden.
- 9Top with parsley and extra fresh basil. Serve hot.
Ingredients
- 1 lbs ground beef
- 1 lbs ground turkey
- 0.5 Tbsp avocado oil
- 0.5 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp kosher salt, divided
- 0.5 tsp black pepper
- 24 oz crushed tomatoes
- 2 cups chicken broth
- 12 oz bow-tie pasta, uncooked
- 0.5 cup chopped fresh spinach
- 0.25 cup chopped fresh basil
- 0.5 cup cottage cheese
- 1 cup ricotta cheese
- 1 egg
- 0.5 cup grated Parmesan cheese
- 1.5 cups shredded mozzarella cheese
- 2 Tbsp chopped parsley, for garnish
Equipment
large, deep oven-safe skillet with a lidwooden spoonbowlmeasuring spoonmeasuring cupladleoven