Harvest Skillet Lasagna
Lasagna is one of those foods that is truly such a classic – it’s comforting, filling, and nostalgic. This harvest skillet lasagna brings all of those things while adding in some fun seasonal fall flavor. The pumpkin, beef, sage, and cheese compliment each other so well. Plus this could not be easier to make. All you need is 30 minutes and one pan for a delicious weeknight dinner.
Why You’ll Love it
- This harvest skillet lasagna is so easy to make.
- All you need is one pan.
- You will have dinner on the table in 30 minutes.
- The whole family will love it.
- It reheats well which makes it a great meal prep option.
- It’s packed with seasonal produce.
- It is gluten free.
Ingredients & Substitutions
- Olive Oil. Olive oil is used to grease the pan.
- Ground beef. I use Force of Nature grass fed ground beef. If you want an extra nutrient punch you can do their grass fed beef ancestral blend.
- Onion. 1 small yellow onion, diced. This adds to the aromatic flavor.
- Garlic. 3 cloves garlic, minced. This also adds to the aromatic flavor.
- Salt. The salt really helps to bring out the flavors.
- Herbs: Fresh sage and thyme give this harvest skillet lasagna fall flavor.
- Pumpkin Puree. 1 can of pumpkin puree, not pumpkin pie filling.
- Broth. Use chicken bone broth for extra protein.
- Lasagna Noodles. Gluten free lasagna noodles. Any lasagna noodles work.
- Cheese. You will be using farmers cheese, parmesan, and mozzarella. You can sub the farmers cheese for cottage cheese or ricotta.
How to Make this Harvest Skillet Lasagna
Step 1
Saute the beef, aromatics, and spices. Heat a large, oven safe skillet with olive oil. Add in beef, onion, garlic, and salt. Cook, breaking apart for about 5-7 minutes. Add sage and thyme, cook for another minute.
Step 2
Add in pumpkin and broth. Add in the pumpkin puree and bone broth. Bring to a boil. Next, toss in the lasagna noodles, stir up and make sure the are fully covered by the liquid. Reduce heat, cover, and let simmer for about 15-20 minutes or until noodles are soft.
Step 3
Layer on the cheese. Stir in the farmers cheese, mix until fully combined. Then sprinkle on a layer of parmesan and mozzarella. Turn on broiler and place skillet in the oven for about 3-5 minutes or until the cheese starts to brown and crisp. Remove from oven.
Step 4
Serve and enjoy! Serve this harvest lasagna skillet hot with fresh thyme.
Expert tips
- For best results, serve hot with fresh thyme and cracked pepper.
- If you want an extra nutrient dense lasagna use Force of Nature’s grass fed beef ancestral blend.
- Make sure you use pumpkin puree and not pumpkin pie filling.
- Keep an eye on your skillet when it is broiling! It is easy to forget and the cheese to burn.
Serve hot with fresh thyme and cracked pepper.
Yes! This is made using gluten free lasagna noodles. If you aren’t gluten free you can use normal lasagna noodles.
Yes! You can sub with ground turkey, bison, venison, or chicken.
Store in an airtight container in the fridge for up to 4 days. To reheat, microwave or bake at 350 in the oven.
You May Also Like
- Butternut Squash Pasta with Sausage
- Harvest Gnocchi Sheet Pan
- Harvest Sheet Pan
- Gluten Free Chicken Milanese
Harvest Skillet Lasagna
Ingredients
- 1 tbsp olive oil
- 1 lb grass fed ground beef
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 tsp salt
- 2 tsp fresh sage, chopped
- 1 tsp fresh thyme
- 15oz can pumpkin puree
- 3 ½ cups bone broth
- 9 oz gluten free lasagna noodles
- ½ cup farmers cheese
- ¼ cup parmesan cheese
- ¾ cup mozzarella cheese
Instructions
- Saute the beef, aromatics, and spices. Heat a large, oven safe skillet with olive oil. Add in beef, onion, garlic, and salt. Cook, breaking apart for about 5-7 minutes. Add sage and thyme, cook for another minute.
- Add in pumpkin and broth. Add in the pumpkin puree and bone broth. Bring to a boil. Next, toss in the lasagna noodles, stir up and make sure the are fully covered by the liquid. Reduce heat, cover, and let simmer for about 15-20 minutes or until noodles are soft.
- Layer on the cheese. Stir in the farmers cheese, mix until fully combined. Then sprinkle on a layer of parmesan and mozzarella. Turn on broiler and place skillet in the oven for about 3-5 minutes or until the cheese starts to brown and crisp. Remove from oven.
- Serve and enjoy! Serve this harvest lasagna skillet hot with fresh thyme.
Notes
- For best results, serve hot with fresh thyme and cracked pepper.
- If you want an extra nutrient dense lasagna use Force of Nature’s grass fed beef ancestral blend.
- Make sure you use pumpkin puree and not pumpkin pie filling.
- Keep an eye on your skillet when it is broiling! It is easy to forget and the cheese to burn.
- Store in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350 or microwave.
I found adding a few dashes of cinnamon and nutmeg helped with flavor, and I used Brami protein pasta 12 ounce box and turned out great!
I will need to try adding cinnamon and nutmeg next time I make it! Thanks for sharing(: