Skillet lasagna [580 calories per serving; 35g fat; 17g saturated fat; 1g trans fat; 145mg cholesterol; 1,120mg sodium; 30g carbohydrates; 2g fiber, 8g sugar (0g added sugar); 34g protein; Daily Value - 0% Vitamin D, 40% Calcium, 15% Iron, 8% Potassium]

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Name: Italian Skillet Lasagna
Prep time: 40 min
Cook time: 35 min
Total time: 1 h 15 min
Yield: 6
Cuisine: Italian
Ingredients: 1 pound 80% lean ground beef; 2 teaspoons Salt Divided; 1 teaspoon Black pepper Divided; 1/2 Medium Yellow onion Finely chopped; 3 cloves Garlic minced; 2 tablespoons Tomato paste; 1 tablespoon Fresh oregano chopped; 1 tablespoon Fresh Thyme chopped; 1 tablespoon Fresh parsley chopped; 28 ounces Diced tomatoes; 2 tablespoons Unsalted butter; 2 tablespoons All-purpose flour; 1 cup Whole milk; 1/8 teaspoon Nutmeg Ground; 8 Oven-Ready No-Boil Lasagna Noodles Divided; 16 ounces Fresh mozzarella cheese Divided; 1 cup Fresh basil leaves Divided, lightly packed

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INGREDIENTS

1 pound 80% lean ground beef
2 teaspoons Salt ; Divided
1 teaspoon Black pepper ; Divided
1/2 Medium Yellow onion ; Finely chopped
3 cloves Garlic ; minced
2 tablespoons Tomato paste
1 tablespoon Fresh oregano ; chopped
1 tablespoon Fresh Thyme ; chopped
1 tablespoon Fresh parsley ; chopped
28 ounces Diced tomatoes
2 tablespoons Unsalted butter
2 tablespoons All-purpose flour
1 cup Whole milk
1/8 teaspoon Nutmeg ; Ground
8 Oven-Ready No-Boil Lasagna Noodles ; Divided
16 ounces Fresh mozzarella cheese ; Divided
1 cup Fresh basil leaves ; Divided, lightly packed

Servings

INSTRUCTIONS

1. Preheat oven to 350F. Cook ground beef with 1 tsp. Salt and 1/2 tsp black pepper in a large skillet over medium-high heat until browned, stirring occasionally to break into pieces. Transfer beef to a bowl using a slotted spoon. Reserve drippings in skillet.

2. Add onion and garlic to skillet; cook over low heat for 8 to 10 minutes or until softened. Stir in tomato paste, oregano, thyme, and parsley; cook and stir for 1 minute. Stir in undrained tomatoes, 1/2 tsp salt and 1/4 tsp black pepper. Bring to a boil; return beef to skill. Remove from heat; set aside.

3. Melt butter in a small saucepan over medium heat; whisk in flour. Cook and whisk for 2 to 3 minutes or until thickened. Slowly whisk in milk until smooth. Add remaining 1/2 tsp of salt, remaining 1/4 tsp black pepper, and nutmeg. Remove from heat.

4. Break 4 lasagna noodles into large pieces and place in bottom of a deep 12-in cast iron skillet. Cover noodles with half of the meat mixture. Layer with half each of the fresh mozzarella and white sauce. Top with 1/2 cup basil. Repeat layers with remaining lasagna noodles, meat mixture, mozzarella, and white sauce.

5. Bake, uncovered, for 40 to 45 minutes or until noodles are tender and cheese is bubbly and beginning to brown. Let stand 10 minutes before serving. Garnish with remaining basil, if desired.

NOTES

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Italian Skillet Lasagna

1 pound 80% lean ground beef
2 teaspoons Salt Divided
1 teaspoon Black pepper Divided
1/2 Medium Yellow onion Finely chopped
3 cloves Garlic minced
2 tablespoons Tomato paste
1 tablespoon Fresh oregano chopped
1 tablespoon Fresh Thyme chopped
1 tablespoon Fresh parsley chopped
28 ounces Diced tomatoes
2 tablespoons Unsalted butter
2 tablespoons All-purpose flour
1 cup Whole milk
1/8 teaspoon Nutmeg Ground
8 Oven-Ready No-Boil Lasagna Noodles Divided
16 ounces Fresh mozzarella cheese Divided
1 cup Fresh basil leaves Divided, lightly packed

5. Bake, uncovered, for 40 to 45 minutes or until noodles are tender and cheese is bubbly and beginning to brown. Let stand 10 minutes before serving. Garnish with remaining basil, if desired.

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Nutrition

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Serving Size: 1 Serving (326g)
Recipe Makes: 6 Servings

Calories: 280
Calories from Fat: 149 (53%)

Amt Per Serving		% DV

	Total Fat 16.5g	22 %
	Saturated Fat 10.3g	51 %
	Monounsaturated Fat 4.5g
	Polyunsanturated Fat 0.7g
Cholesterol 59.1mg		18 %
Sodium 518mg		18 %
Potassium 514.5mg		14 %
Total Carbohydrate 13.2g		4 %
	Dietary Fiber 2.6g	10 %
	Sugars, other 10.6g
Protein 20.9g		30 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 280

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