Yield: 6 people
Harvest Skillet Lasagna
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.
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.
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