We made Oh Snap Macros‘ Lasagna Pasta Skillet for dinner and it was amazing!
Background: Danielle Lima makes macro friendly recipes and her Lasagna Pasta Skillet does not disappoint! It was flavorful and filling! We love recipes that make for great leftovers and this dish was just as yummy reheated the next day. Whether you’re counting your macros or just trying to eat healthier, this recipe is one you’ll want to try. It satisfies your cravings for lasagna without going overboard.
- 1 pound 96/4 ground beef
- 1/2 cup chopped white onion
- 1 tablespoon minced garlic
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 tablespoon Italian seasoning
- 1/2 teaspoon dried basil
- 4 cups Rao’s marinara sauce
- 1/2 cup beef broth
- 8 ounces Rigatoni Noodles
- 4 ounces low moisture part skim mozzarella
- 4 ounces part skim ricotta
- Bring water to boil for cooking pasta. While waiting on the water, brown ground beef in a large pan over medium heat.
- When the meat is almost completely browned, stir in chopped onion, garlic, salt, pepper, Italian seasoning, and dried basil and cook until fragrant.
- Stir in marinara and beef broth and set to simmer while you cook the pasta. Add pasta to boiling water, and boil according to instructions, (about 13 minutes).
- Once pasta is cooked, drain and add to pan with meat sauce. Let simmer for 2-3 minutes while mixing the noodles in well.
- Add mozzarella and stir together until fully melted. While still hot add ricotta and slightly mix throughout. Top with freshly chopped basil.
For more healthier options, check out our Cauliflower Casserole and Keto Pizza Roll Ups.
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