This pan lasagna with a pan is full of ground meat, melty cheese and proteins for an easy and comforting dinner. Perfect for demanding weekdays!
Pan lasagna
This simple pan lasagna offers all the abundant and comforting flavors you love, less confusion! Made with ground meat, creamy cheese and high protein ingredients, it is a meal with a satisfactory pan that you can mount in no time. Rich in flavor and 39 grams of protein by portion, this dish is excellent for families, couples or for anyone who craves a quick dinner of Italian inspiration. Bonus: It is customizable, so you can change it based on your tastes or pantry. I also have this classic lasagna recipe and these lasagna roll ups with ricotta.
Because you will love this recipe for pans lasagna
I love recipes in one pot (hence mine One and made of cooking!) So this easy dinner has become a normal in my cuisine. Since I eat high -content proteins, I wanted to create an easy meal that my whole family will love, and this delivery! That’s why it works:
- Fast cream meal: Everything, even the pasta, turns on in a pan -proof pan, making it perfect when you have little time. Less dishes to wash!
- High proteins: Cottage, bone broth and ground beef increase proteins in a huge 39 grams per portion.
- Dietary restrictions: Weight Watchers Friendly, gluten -free (if you use the GF pasta), at high proteins
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Pan lasagna ingredients
This pan lasagna with ricotta has all the goodness of cheese and impertinent of traditional lasagna but with more proteins and less calories. See the following recipe card for the exact measurements.
- Cottage Skim Part-Skim It is a healthy substitute for ricotta in lasagna. Good culture It’s my favorite brand.
- Cheese: Parmesan for the filling and the grated mozzarella for the dressing
- Herbs: Parsley and fresh basil
- Minced beef: Use 93% lean -ground meat for added proteins.
- Kosher salt for the seasoning
- Olive oil For bright the meat
- Aromatic: Onion and garlic
- Sauce: Tomato -crushed tomatoes (always I use tunerrosso) and chicken bone broth for an increase in proteins
- Pasta: Any form of short pasta will work. Reginetti, Mafalda, bells, butterflies and noodles of broken lasagna are some good options.
How to make the lasagna of the pans
Jump the layers and the long cooking time: this rapid lasagna pan cooks all in a pan. Scroll to the bottom for printable instructions.
- Make the lasagna filling: Add cottage of cheese, Parmesan and parsley.
- Beef In a SAFE non -stick pan in the oven over high heat. Season with salt and break it with a spoon while cooking.
- Cook the pasta: Fry the onion and garlic until they are tender. Add the tomatoes, broth and basil and simmer. Mix the pasta, ensuring that everything is immersed in liquid. Reduce the heat to the medium, cover and cook over low heat until the pasta is only tender and the sauce thickens slightly.
- Add the cheese: Remove the pan from the heat, cook with the cottage cheese mixture and cover the mozzarella. Transfer the pan to the second oven rack from the top and cook at the top until the cheese melted. Remove from the oven and garnish with parsley.
Variations
- Cheese: Exchange the ricotta with ricotta and Parmesan with Roman pecorino.
- Meat: Replace cow in cow’s cocyte with 93%granted turkey.
- Vegetarian pan lasagna: Omit the beef and brown mushrooms or aubergines.
- Broth: Use the normal chicken or vegetable broth.
- Tomatoes: Sub seafaring sauce for canned tomatoes.
- Gluten -free lasagna: Replace gluten -free pasta.
What to serve with the lasagna of the pans
This pan of high protein lasagna is filling itself, but it would also be fantastic with garlic nodes or vegetables, as one of these:
Warehouse
- Refrigerate Lasagna remaining for 4 days.
- Freeze for 3 days.
- Heat: Thaw it in the fridge and microwave until it is hot.
Other recipes of Lasagne Amerai
Product: 4 portions
Portion size: 1 ½ cups
- 3/4 cup Cottage Skim Part-Skim
- 1/4 cup Grated Parmesan
- 2 spoons chopped parsley, More for the outline
- 1/2 pound 93% lean -ground meat, raw
- ½ teaspoon Kosher salt
- ½ table spoon olive oil
- ½ middle yellow onion, diced
- 3 cloves garlic, chopped
- 2 ½ cups crushed tomatoes, The tuttorosso likes
- 2 ½ cups chicken bone broth
- ¼ cup fresh basil, chopped
- 8 ounce pasta, Like Mafalda pasta, bells, tie paste for tie for broken lasagna of lasagna, queens or gluten -free pasta
- ¾ cup Part of grated mozzarella
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In a small bowl add the ricotta, the Parmesan and 2 tablespoons of parsley.
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Heat a 12 -inch 12 -inch secure non -stick pan with a lid mounted over high heat and add the beef and salt. Cook, breaking with a wooden spoon until cooking, about 5 minutes.
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Add the onion and garlic and brown until tender, about 4-5 minutes.
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Add the marinara to the pan together with the bone broth and basil, mix to combine and simmer. Add the pasta to the pan, mix to combine and spread in a uniform layer, ensuring that the noodles are immersed in liquid. Reduce the heat to medium, cook over low heat, stirring occasionally, until the pasta is only tender and the sauce has slightly thickened and all the liquid has been absorbed, about 18-20 minutes.
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Remove from the heat and cook the mix of cottage cheese above the lasagna noodles with a spoon without mixing. Top with mozzarella. Transfer to the grid on the second rack from the top and cook up until the cheese melts and slightly browned at the top, about 3 minutes. Garnish with parsley and serve.
Last step:
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Service: 1 ½ cups, Calories: 494 Kcal, Carbohydrates: 59 G, Protein: 39 G, Fat: 12.5 G, Saturated fat: 5 G, Cholesterol: 55.5 mg, Sodium: 938.5 mg, Fiber: 5.5 G, Sugar: 10 G
