One Pot Skillet Lasagna

I'm willing to bet that you are super busy right now.  The holidays are approaching at lightening speed; and with that comes holiday shows, band performances, end of the year activities and projects, work functions, after-work functions, family functions.... you name it!  Well this recipe is a great way to have that home cooked flavor, whole-kitchen-smelling-awesome aroma, and comfort food extraordinaire feeling in a ONE POT MEAL!  

You asked for fast and easy, but delicious?  You got it!  

But wait?  Lasagna takes forever!  And all that layering!  And all those dishes!!  Well not this one, my friends!  ... oh, and one more thing.  We are going to make it just a tad bit healthier with a few tweaks along the way.  Don't look worried - you'll love it!  

Print this recipe!

Ingredients:    

• 1 cup diced onions (about half of an onion)
  
• 1 Tbsp minced garlic (about 5 medium cloves)
• 1 Tbsp extra virgin olive oil (EVOO)
• 1 medium sized zucchini, peeled and grated
• 1/4 tsp crushed red pepper flakes
• 1 tsp Italian seasoning
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 pound lean (93/7) ground beef
• 1 tsp sugar
• 1 (8 oz) can tomato sauce
• 1 (28 oz) can diced or crushed tomatoes
• 12 lasagna noodles
• 1 cup 1% fat (or fat free) small curd cottage cheese
• 1 cup lowfat shredded mozzarella
• 2/3 cup freshly grated Parmigiano reggiano
• 1 egg
• additional 1/2 tsp kosher salt, sprinkle of black pepper and Italian seasoning for cheese mixture
• 2 cups beef broth
• 1/3 cup red wine (or substitute this much extra beef broth)
• a fresh mozzarella ball
• fresh basil for garnish + grated Italian seasoning
  

Step-by-Step:

Chop/prep your ingredients first, as this goes pretty quickly.  Saute diced onions and garlic in EVOO until soft and fragrant.  Add in the seasonings - kosher salt, black pepper, red pepper flakes, Italian seasoning.  Add in the peeled and grated zuccchini.  This is one healthy addition that your family will not even notice.  We are adding them early so they completely cook down.  

1 Tbsp EVOO

1 cup diced onions

 1 tsp kosher salt, 1/2 tsp black pepper

1 Tbsp minced garlic, 1/4 tsp crushed red pepper flakes

1 medium zucchini, peeled and grated.  1 tsp Italian seasoning.

To the sauteed vegetables, add in the ground beef.  This is one of the leanest packages of beef out there!  (You could also add ground turkey or Italian sausage.)  Break apart the ground beef while it's cooking.  Believe me - you will NOT be able so see the zucchini at the end!

Once the beef is cooked through, break apart the raw lasagna noodles into pieces.  I suppose mine were in about 2" - 3" pieces.  

12 lasagna noodles, coarsely broken

On top of the noodles, lets add in the liquids (tomato sauce, tomatoes, red wine and beef broth).  You will want this to be really soupy because it will reduce and be soaked up by the noodles as they are cooking. 

1 (8oz) can tomato paste

1 (28oz) can diced or crushed tomatoes

 1/3 cup red wine (not sweet).  2 cups beef broth. 

Add the sugar to the sauce.  This is not enough sugar to make it sweet, but it will cut the acid of the tomatoes.

1 tsp granulated sugar

Adjust any seasonings, and bring it up to a boil, making sure that the noodles are down in the sauce.   Then reduce down to a medium and allow it to simmer for about 20 - 25 minutes so the noodles can get all tender.  These noodles will have more flavor than noodles boiled in water, as they will be absorbing all those great flavors!  Give it a good stir every few minutes or so.  If it seems like it's getting too dry, add a little more beef broth.   

While the noodles are cooking, throw together the cheese mixture:  low fat cottage cheese, low fat shredded mozzarella, and freshly grated Parmigiano reggiano.  Add in an egg.  Season with a nice big pinch of kosher salt, black pepper, and Italian seasoning.   Healthy substitutions- the cottage cheese rather than the ricotta; and the low fat mozzarella rather than full fat mozzarella.  Please see the nutritional information below.

1 cup low fat (or nonfat) cottage cheese.  1 cup lowfat shredded mozzarella cheese.  1 egg.

2/3 cup freshly grated Parmigiano reggiano cheese.  Kosher salt (maybe 1/2 tsp).

A sprinkle of black pepper.  A sprinkle of Italian seasoning.

Once the noodles are cooked, turn off the heat.  Drop the cheese mixture by big globs onto the meat and noodles and coarsely stir them in.  I didn't want it to be too mixed, as I like seeing "pockets" of cheese.

Now cover with slices of fresh mozzarella, a sprinkling of Italian seasoning (because you want it to be pretty), and pop this whole skillet into the oven under the broiler until everything gets all melty and bubbly and just the slightest hint of brown.  

1 "ball" of fresh mozzarella, sliced.

Italian seasoning.

Garnish with some freshly chopped basil leaves and serve to some people that you love! 

fresh basil leaves, chopped.

 Serve!!!!  YUM!!! - and it was in ONE POT!!!

I hope y'all have enjoyed this recipe!  My family killed it!!!
If you are interested in what else I have up my sleeve, pop on over to my Recipe Index and find yourself some recipes to cook with/for the people you love!

Connect with me!
If you haven't already done so, why don't you click here to subscribe to MenuMusings so you won't miss a thing!  I'll send you updates when there are new posts... because you don't want to get stuck in a cooking rut, right?!  You can also follow me on Pinterest and on the MenuMusings facebook page.  - and by all means, PLEASE tell your friends about my blog!!!

Now here are some bonus recipes for y'all!
Black Pepper and Gruyere Popovers

Andouille Breakfast Potatoes

Lily's Blackberry Cobbler

Oriental Cole Slaw

Grilled Tilapia with Lemon Basil Vinaigrette

Loaded Potato Balls

Written Method - 

Chop/prep your ingredients first, as this goes pretty quickly.  Saute diced onions and garlic in EVOO until soft and fragrant.  Add in the seasonings - kosher salt, black pepper, red pepper flakes, Italian seasoning.  Add in the peeled and grated zuccchini.  This is one healthy addition that your family will not even notice.  We are adding them early so they completely cook down.  

To the sauteed vegetables, add in the ground beef.  This is one of the leanest packages of beef out there!  (You could also add ground turkey or Italian sausage.)  Break apart the ground beef while it's cooking.  

Once the beef is cooked through, break apart the raw lasagna noodles into pieces.  I suppose mine were in about 2" - 3" pieces.  

One top of the noodles, lets add in the liquids (red wine and beef broth).  You will want this to be really soupy because it will reduce and be soaked up by the noodles as they are cooking.  Add the sugar to the sauce.  This is not enough sugar to make it sweet, but it will cut the acid of the tomatoes.  Adjust any seasonings, and bring it up to a boil, making sure that the noodles are down in the sauce.   Then reduce down to a medium and allow it to simmer for about 20 - 25 minutes so the noodles can get all tender.  These noodles will have more flavor than noodles boiled in water, as they will be absorbing all those great flavors!  Give it a good stir every few minutes or so.  If it seems like it's getting too dry, add a little more beef broth.  

While the noodles are cooking, throw together the cheese mixture:  low fat cottage cheese, low fat shredded mozzarella, and freshly grated Parmigiano reggiano.  Add in an egg.  Season with a nice big pinch of kosher salt, black pepper, and Italian seasoning.   Healthy substitutions- the cottage cheese rather than the ricotta; and the low fat mozzarella rather than full fat mozzarella.  Please see the nutritional information below.

Once the noodles are cooked, turn off the heat.  Drop the cheese mixture by big globs onto the meat and noodles and coarsely stir them in.  I didn't want it to be too mixed, as I like seeing "pockets" of cheese.

Now cover with slices of fresh mozzarella, a sprinkling of Italian seasoning (because you want it to be pretty), and pop this whole skillet into the oven under the broiler until everything gets all melty and bubbly and just the slightest hint of brown.   Garnish with some freshly chopped basil leaves and serve to some people that you love! 

Cottage Cheese vs. Ricotta?  Here are some stats I pulled up.  I think you'll understand why I went with the cottage cheese!

226g lowfat cottage cheese has 163 calories, 2 g fat, 6 g sugars, and 28 g protein.
246g partskim ricotta cheese has 339 calories, 19 g fat, 1 g sugars and 28 g protein. 

Comparing cup for cup the cottage cheese is less caloric (123 calories vs 200), has more protein and less carbohydrates.  The full-fat versions of each of these are a little different. One cup of cottage cheese at full-fat has 9.6 g fat (6.0 g saturated), while one cup of whole ricotta has 31.9 g fat (20.4 g saturated). Huge difference.
In terms of what they are, cottage cheese is made from milk curds, so it contains casein, a slower-digesting protein. Ricotta is made from whey, so it is a faster-digesting protein.  If you're looking primarily for a source of protein, cottage cheese has ricotta beat. If you're looking at full or reduced-fat variants, then cottage cheese still has an edge over ricotta.

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Roast Chicken and Mushroom Cannelloni

Yesterday morning, my husband said he was craving Italian food.  I decided on making cannelloni, two ways.  One dish had an Italian Sausage filling (click to go to that post), and just for variety the other dish had a Roast Chicken and Mushroom filling. 

Fresh, homemade pasta is SO good!  Have you every given it a shot?  It's super easy to make, not to mention inexpensive and really tender.  Then filled with tender chicken, sauteed mushrooms, and a spinach ricotta filling?  Are you kidding?!  FABulous!!!!

This recipe can easily be made ahead of time to pop into the oven when you get home.  It can also be frozen (think baby showers, gifts, teacher appreciation, etc).   Honestly, It's probably just as easy to double the recipe and make an extra batch since you have everything out already.  At any rate, let's do this thing!  I know it looks like there is a long list, but these are very common ingredients!

Print this recipe!

 

Ingredients:  (for a dozen cannelloni)

Marinara: 

• 1 (15 oz) can tomato sauce
• 3 large cloves of garlic, chopped fine
• 1 Tbsp extra virgin olive oil
• 1/4 tsp crushed red pepper flakes
• 1 tsp Italian seasoning
• 1/4 tsp kosher salt
• 1/4 tsp black pepper
• 1/4 tsp sugar

Fresh Pasta Dough:

• 1 2/3 cups flour
• 2 large eggs
• 1 tablespoon olive oil
• A nice pinch of kosher salt

Filling:

• 1 tablespoon extra-virgin olive oil
• 1 medium yellow onion, diced
• 8 oz baby bella mushrooms, cleaned, sliced
• 4 Tbsp butter
• 1/2 cup dry white wine (or chicken stock), I used Chardonnay 
• 1 (10-ounce) bag fresh baby spinach
• 3 - 4 cups roasted chicken meat. You have my permission to pick up a rotisserie chicken!
• 1 (15-ounce) container ricotta cheese
• 1 1/2 cups freshly grated Parmesan cheese
• 2 large eggs
• Salt and freshly ground black pepper
• just a smidgen of grated nutmeg

Topping:

• a handful of shredded mozzarella  
• 1/2 cup freshly grated Parmesan cheese
• fresh basil leaves, cut into ribbons

Step-by-Step:

Okay folks, I'm going to go about this a bit different today, as I've already posted some of these recipe components, and today I just put them together a bit differently.  I will add links to old posts the parts that are already on the blog so this post won't be so long.  I promise, the links will still take you to the stepwise procedures!  

First, start the Marinara, because the longer you have it simmering away on the back of the stove, the better the flavors!   You just add it all together and let it simmer!  (See link for step-by-step)

Second... make the Fresh Pasta Dough.  See link for more.  It will need 30 minutes to "rest" in order to become more elastic.

1 2/3 cups flour
2 large eggs
1 tablespoon olive oil
A nice pinch of kosher salt

Knead the dough for about 5 minutes.  Lightly oil it with olive oil, and allow to rest in a zip-top bag for at least 30 minutes.

 

Roll out the dough and cut into sheets that are approx 5"x7".  (Link has more info)

Third... make the filling for the cannelloni.  It's very easy!

Melt the butter in a skillet

3 - 4 Tbsp butter

Add in the cleaned, sliced baby bella mushrooms.

8 oz mushrooms

Saute until they start getting a bit caramelized, and the butter is cooking down.

Add in the white wine.

1/2 cup white wine

Allow to reduce for a while, then add in the baby spinach. 

1 (10 oz) bag baby spinach.

After the spinach wilts down, add in a smidgen of fresh grated nutmeg.

Add all of the mushroom, spinach filling to a clean dish towel and squeeze out the excess liquid.  Return the filling back to the pan.

Add in the roast chicken, which you have cut or torn into bite sized pieces.

3 - 4 cups cooked, roasted chicken

Saute the onions in butter then add to the filling.

sauteed onions

Add in the ricotta, Parmesan filling.  Stir and adjust seasonings as necessary.

1 (15-ounce) container ricotta cheese,
1 1/2 cups freshly grated Parmesan cheese
2 large eggs
Salt and freshly ground black pepper

 

Boil the fresh pasta sheets for 1 minute, then drain.  I only added six at a time.  You should probably go ahead and preheat the oven at this point to 350 degrees F.

Carefully (they are HOT) lay out the pasta sheets, and add filling on one end.

Roll them up just as if you were making an enchilada!

Add a couple of spoonfuls of marinara to the bottom of a casserole dish, then add the filled cannelloni.  I am also showing them in individual baking dishes.   

Top with more marinara, then sprinkle with the grated Parmesan and mozzarella cheeses.

grated Parmesan and mozzarella

 

Bake at 350 degrees F for about 20 minutes or until topping is melted and lightly browned.  Note that if you have made these previously and are taking them out of the fridge, they will obviously take longer to heat through.  In that case, I would cover them for a while, then when heated through, remove cover to allow cheese to brown.  Garnish with a bit of fresh basil.

Yum... tender and creamy with big flavors, and super comforting!  My 8 year old stepson gave the best description.. He said "This is like a rainbow in my mouth!"  How great is that, huh?

I hope you enjoyed this recipe!  We certainly enjoyed eating it!

For more great recipes with step-by-step photos, click over to my Recipe Index.  I'm confident that you will find some things that will peak your curiosity.

Connect with me!  If you haven't done so already, Click here to subscribe to MenuMusings.  You can also follow me on Pinterest as well as on the MenuMusings Facebook page.

Here are some bonus recipes for you:
Salted Caramel Appletinis

Buffalo Chicken Dip

Tzatziki

Caprese Stuffed Burgers

Pumpkin Upside Down Cake

Mongolian Beef

Cajun Crawfish Bread

Written method:

First, start the Marinara, because the longer you have it simmering away on the back of the stove, the better the flavors!   You just add it all together and let it simmer! 

Second... make the Fresh Pasta Dough.  See link for more.  It will need 30 minutes to "rest" in order to become more elastic.  Knead the dough for about 5 minutes.  Lightly oil it with olive oil, and allow to rest in a zip-top bag for at least 30 minutes.  Roll out the dough to the thickness of the second thinnest setting if using a pasta machine, and cut into sheets that are approx 5"x7". 

Third... make the filling for the cannelloni.  It's very easy!  Melt the butter in a skillet.  Add in the cleaned, sliced baby bella mushrooms.  Saute until they start getting a bit caramelized, and the butter is cooking down.  Add in the white wine.  Allow to reduce for a while, then add in the baby spinach. 

After the spinach wilts down, add in a smidgen of fresh grated nutmeg.  Add all of the mushroom, spinach filling to a clean dish towel and squeeze out the excess liquid.  Return the filling back to the pan.  Add in the roast chicken, which you have cut or torn into bite sized pieces.  Saute the onions in butter then add to the filling.  Add in the ricotta, Parmesan filling (just add filling ingredients and stir together).  Stir and adjust seasonings as necessary.

Boil the fresh pasta sheets for 1 minute, then drain.  You should probably go ahead and preheat the oven at this point to 350 degrees F.  Carefully lay out the pasta sheets, and add filling on one end.  Roll them up just as if you were making an enchilada!  Add a couple of spoonfuls of marinara to the bottom of a casserole dish, then add the filled cannelloni.  Top with more marinara, then sprinkle with the grated Parmesan and mozzarella cheeses.

Bake at 350 degrees F for about 20 minutes or until topping is melted and lightly browned.  Note that if you have made these previously and are taking them out of the fridge, they will obviously take longer to heat through.  In that case, I would cover them for a while, then when heated through, remove cover to allow cheese to brown.  Garnish with a bit of fresh basil.

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