Weeknight beef lasagna skillet

Ingredients

Base quantities for 4 people. DinnerRoster resizes them to your household when you build a roster.

• Lean ground beef1 lb
• No-boil lasagna noodles8 oz
• Crushed tomatoes28 oz
• Yellow onion1
• Garlic3 cloves
• Baby spinach5 oz
• Ricotta cheese1 cup
• Shredded mozzarella1 1/2 cups
• Italian seasoning2 tsp
• Olive oil1 tbsp

How dinner comes together

1. 1

   Dice the onion, mince the garlic and break the no-boil lasagna noodles into rough 2-inch pieces. Bring 1 1/2 cups water to a boil.

2. 2

   Heat the oil in the skillet. Cook the beef and onion with 1/2 teaspoon kosher salt and black pepper, breaking up the meat, until the beef reaches 160°F; stir in the garlic and Italian seasoning.

3. 3

   Add the crushed tomatoes, noodle pieces and the boiling water. Stir carefully so the noodles are mostly submerged.

4. 4

   Cover and simmer, stirring every few minutes to prevent sticking, until the noodles are just tender, 12–14 minutes.

5. 5

   Fold in the spinach until wilted. Dollop the ricotta across the surface and scatter over the mozzarella.

6. 6

   Cover for 2 minutes until the cheese melts, then let the skillet stand uncovered for 3 minutes before serving.

Estimated nutrition

Per serving. Values can vary with brands and substitutions and are not medical guidance.

Allergens

Based on the recipe as written. Always check packaged-product labels and cross-contact warnings for your household.

• Milk
• Wheat

Equipment

• Large deep skillet with lid
• Wooden spoon
• Mixing bowl