Skillet Spinach and Beef Lasagna
Tossed Green Salad
Ingredients
- 1 lb ground beef
- 1 onion, thinly sliced
- 4 cloves garlic, minced
- 1 (12-oz) pkg frozen chopped spinach, thawed and squeezed dry
- 2 tsp Italian seasoning
- 1 (12-oz) pkg no-boil lasagna noodles, broken up
- 1 (14.5-oz) can fire-roasted diced tomatoes
- 3 cups chicken broth
- 1 (8-oz) can tomato sauce
- 1 (8-oz) pkg shredded mozzarella cheese
Instructions
- Cook beef, onion, and garlic in a large broiler-safe skillet over medium heat until browned and crumbly; drain and return to skillet.
- Stir in spinach, seasoning, noodles, tomatoes, broth, and tomato sauce; bring to a boil, cover, reduce heat, and simmer 5 to 8 minutes or until pasta is tender. Season with salt and pepper to taste.
- Preheat broiler. Sprinkle cheese over lasagna. Broil 2 to 3 minutes or until cheese is melted.
Side Dish Ingredients
- 1 (12-oz) pkg salad mix
- 2 Roma tomatoes, chopped
- ¾ cup Ranch dressing
Side Dish Instructions
- Toss together all ingredients just before serving.
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