Description
Lasagna in under 30 minutes? YES PLEASE.
Ingredients
Units
Scale
- 1 lb lean ground beef or ground turkey (if not using lean, make sure to drain all the fat before adding onions and garlic)
- 1 yellow onion
- 2 cloves garlic
- 1/2 tsp salt
- 1/4 fresh ground pepper
- 1 9-10 oz package of gluten free lasagna noodles broken into thirds (note: they won’t all break perfectly and that’s fine)
- 1 3/4 cups beef broth
- 1 regular sized jar marinara sauce (22–24 oz)
- 2/3 cup regular or dairy free ricotta cheese
- 1 cup regular or dairy free shredded mozzarella cheese
Instructions
- Chop one yellow onion and mince 2 cloves garlic
- Brown 1 lb ground turkey or beef in skillet over medium-high heat in a large high-sided skillet or a large saucepan with a lid
- Season with 1/2 tsp salt and 1/4 pepper
- Add onion and garlic and sauté stirring for one minute over medium heat
- Add 1 3/4 cups beef broth, 1 jar of marinara, and the lasagna noodles and stir well.
- Reduce the heat to low-medium, place the lid on and cook 14-16 minutes stirring occasionally and making sure to get to the bottom so it doesn’t stick.
- Spoon dollops of of ricotta cheese on top of the lasagna, then top with 1 Cup mozzarella cheese
- Replace the lid for one minute or until the cheese melts. If you’d like a more bubbly and browned top like a real lasagna, you can place the pan in the oven under the broiler for 1-2 minutes to melt the cheese. Watch it carefully and make sure your pan is oven safe.
Notes
If you find the bottom is sticking a lot especially toward the end of cooking, you may have started on too high of a heat. Turn down the heat a little and stir in a splash of broth to prevent further sticking.
To make this recipe dairy free, use your favorite dairy free mozzarella and/or ricotta cheese or just leave off the cheese altogether. We have eaten it this way several times, and it is still just as delicious!