One-Pot Lasagna

Ingredients

• 1/2 onion, chopped
• 1 pound ground beef (93% lean or leaner)
• 1 medium zucchini, chopped (about 1-1/2 cups)
• 1 jar (24 to 26 ounces) garden-style pasta sauce
• 2 cups water
• 6 ounces uncooked mini bow tie (farfalle) pasta (about 2-1/8 cups)
• 1/2 teaspoon pepper
• 2/3 cup reduced-fat ricotta cheese
• 1 cup reduced-fat shredded mozzarella cheese
• Thinly sliced or chopped fresh basil

Directions

Dutch Oven Method

1. Preheat oven to 375°F. Heat ovenproof 5 to 6-quart Dutch oven or stockpot over medium heat until hot. Add the onion and saute until slightly softened, about 2 minutes. Add the ground beef and zucchini; cook 8 to 10 minutes, breaking beef into small crumbles and stirring occasionally.
2. Sitr in pasta sauce, water and pepper. Bring to a boil, stirring occasionally. Remove from heat. Stir in pasta. Spoon heaping teaspoons ricotta cheese over top of sauce. Slightly swirl ricotta into sauce, not mixing in completely. 
3. Cover and bake in 375°F oven 10 minutes. Uncover. Sprinkle with mozzarella cheese. Bake 7 to 10 minutes or until pasta is tender. Let stand 5 minutes.
4. Sprinkle with basil before serving.

Skillet-Stovetop Method

1. Heat 12-inch nonstick skillet or stock pot over medium heat until hot. Drizzle some oil in the pan and add the onion. Saute until slightly softened, about 2 minutes. Add the ground beef and zucchini; cook 8 to 10 minutes, breaking beef into small crumbles and stirring occasionally.
2. Stir in the pasta sauce, water, pepper and uncooked pasta. Bring to a boil, stirring occasionally. Reduce heat; cover and cook on stovetop 8 to 11 minutes (13 to 15 minutes for regular bow tie pasta) or until pasta is tender, stirring once.
3. Remove from heat. Spoon heaping teaspoons ricotta cheese over top of sauce and slightly swirl the ricotta into the sauce, not mixing it in completely. Sprinkle with mozzarella cheese. Cover and let stand 5 minutes or until mozzarella cheese is melted.
4. Garnish with fresh basil.

Cook's Tips:

• Six ounces uncooked regular bow tie (farfalle) pasta (about 2-1/3 cups) may be substituted. Increase uncovered baking time to 10 to 13 minutes.
• Cooking times are for fresh or thoroughly thawed ground beef. The beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.

This recipe was provided courtesy of Kansas Beef. Check out their website for more recipes and cooking tips.

More Great Comfort Food Recipes

One-Skillet Italian Pasta

Slow-Cooked Whiskey-Molasses Shredded Beef

Hearty Ravioli Soup