Skillet Lazy Lasagna Recipe Is the Best High-Protein Weeknight Dinner (30 Minutes) High Fiber Recipes High Protein Recipes Pasta Casseroles Beef Dinner Cookbooks Italian Recipes

This Oh Snap Macros reader favorite has made its rounds on social media, and it deserves all its glory. It’s packed with lasagna flavors without the tedious layering and baking that goes into a true lasagna, hence calling it lazy lasagna! Load-ed with protein and ready in a snap makes this hearty dish a perfect weeknight meal.

To make this quick and easy pasta recipe for dinner tonight you will need the following ingredients: rigatoni, lean ground beef, yellow onion, fresh garlic, salt, black pepper, Italian seasoning, dried basil, a jar of tomato and basil pasta sauce, low-sodium beef broth, part-skim mozzarella cheese, part-skim ricotta cheese, and optional fresh basil and Parmesan cheese.

Serve this high-fiber and high-protein recipe for dinner with your favorite side dishes. Be sure to read about the health benefits of protein and the health benefits of fiber.

Cuisine: Italian / American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6

Ingredients

• 8 ounces (226 g) uncooked rigatoni
• 1 pound (454 g) lean ground beef (96/4%)
• 1 small yellow onion, chopped (100 g)
• 1 tablespoon (10 g) minced garlic 
• 1 teaspoon salt (or to taste)
• 1 teaspoon black pepper (or to taste)
• 1 tablespoon (3 g) Italian seasoning
• 1/2 teaspoon dried basil
• 32 ounces (907 g]) tomato basil pasta sauce (I Rao’s brand)
• 1/2 cup (120 g) low-sodium beef broth
• 4 ounces (113 g) shredded low-moisture part-skim mozzarella
• 4 ounces (113 g) part-skim ricotta cheese

For Serving (optional)

• chopped fresh basil
• grated Parmesan cheese

Here's how to make it: 

1. Cook the pasta according to the package directions. While the pasta cooks, heat a large pan over medium heat and brown the ground beef while breaking it into bite-size pieces. When the meat is almost completely cooked through, about 5 minutes, stir in the onion, garlic, salt, pepper, Italian seasoning and basil. Cook for 3 to 5 minutes until fragrant and the onion begins to soften.
2. Stir in the pasta sauce and broth to combine. Simmer it for 3 to 5 minutes while the pasta finishes cooking.
3. Once the pasta is cooked, drain it and add it to the pan with the meat sauce. Let everything simmer for 2 to 3 minutes to combine the flavors and evenly distribute the pasta in the dish. (For a little kick, add some crushed red pepper flakes.)
4. Add the mozzarella and stir everything together until the cheese is fully melted. While the lasagna is still hot, add the ricotta cheese on top and slightly mix it throughout the dish. Top it with basil and Parmesan, if using. Store the lasagna in an airtight container in the refrigerator for up to three days.

Reprinted with permission from Macros Made Easy by Danielle Lima, Page Street Publishing Co. 2024. 

Photo credit: Danielle Lima

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