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Ingredients
- ▢1 tablespoon olive oil
- ▢1 tablespoon unsalted butter
- ▢2 medium carrots diced
- ▢2 celery sticks diced
- ▢1 zucchini peeled and diced
- ▢½ medium sweet yellow onion diced
- ▢3 garlic cloves minced
- ▢1 tablespoon fresh thyme chopped
- ▢1 pound ground chuck chicken or turkey
- ▢1 can diced tomatoes 14.5 ounce can, UNDRAINED
- ▢1 cup water
- ▢¼ cup tomato paste
- ▢5 Barilla Oven-Ready lasagna sheets broken roughly into 8-12 pieces
- ▢1 cup Mozzarella Pearls, optional
- ▢1 1/2 cups non-fat shredded Italian Cheese Blend
- ▢½ cup fresh basil coarsely chopped, plus extra to serve
Instructions
- In a large, oven-proof skillet, heat the oil and butter over medium-high heat. Sauté the carrots and celery for 3 minutes, stirring occasionally.
- Add the diced onion and zucchini and sauté approximately 3-4 minutes or until onions are translucent and zucchini has softened.
- Add the garlic and thyme, stir, and cook for 30 seconds.
- Add the beef and cook 2-4 minutes or until beef has browned. Stir to break up any chunks of meat.
- Stir in tomatoes, 1-cup water and tomato paste.
- Do a taste test, and season, to taste, with kosher salt and freshly ground black pepper.
- Bring the mixture to boil.
- Add the pasta pieces and mozzarella pearls and stir.
- Reduce the heat to medium-low and cook, covered 10 minutes.
- Remove lid and cook 5-10 minutes or until sauce has thickened.
- Turn oven to broil.
- Top the beef mixture with the Italian Cheese Blend and broil just until cheese has melted and top is golden brown.
- Remove from the oven and sprinkle with chopped fresh basil.
- Serve with side salad and oven-toasted, buttery crostini.
- Enjoy!
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