Everything you love about lasagna, but faster, with less fuss, and no layering!
Toppings (optional): dollops of ricotta cheese, fresh basil
For over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favorites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavor, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
- In Sauté Pan, brown beef over medium-high heat, 3–4 min, or until no longer pink. Use Ground Meat Separator to break up chunks.
- Meanwhile, dice pepper and zucchini.
- Add pepper, zucchini, seasoning, water or broth, and tomatoes to pan with beef. Stir to combine.
- Coarsely break up each lasagna noodle into 3–4 pieces and add to pan. Stir to combine. Noodles should be mostly covered in liquid.
- Simmer, partially covered, until noodles are tender, about 15 min. Stir occasionally while simmering.
- Reduce heat to low and stir in cheese. Before serving, top with dollops of ricotta cheese and basil, if desired.
If you have time, let the dish rest a few minutes before serving. This will allow some of the moisture to redistribute and give you a thicker sauce.
Serve with 2 cups leafy greens and a drizzle of balsamic vinegar.
Per serving: Calories 480, Fat 19 g (Saturated 9 g, Trans 0.4 g), Cholesterol 85 mg, Sodium 590 mg, Carbohydrate 42 g (Fiber 6 g, Sugars 8 g), Protein 36 g.
20 min
4 servings
$3.14/serving
Toppings (optional): dollops of ricotta cheese, fresh basil
20 min4 servings$3.14/servingFor over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favorites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavor, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
- In Sauté Pan, brown beef over medium-high heat, 3–4 min, or until no longer pink. Use Ground Meat Separator to break up chunks.
- Meanwhile, dice pepper and zucchini.
- Add pepper, zucchini, seasoning, water or broth, and tomatoes to pan with beef. Stir to combine.
- Coarsely break up each lasagna noodle into 3–4 pieces and add to pan. Stir to combine. Noodles should be mostly covered in liquid.
- Simmer, partially covered, until noodles are tender, about 15 min. Stir occasionally while simmering.
- Reduce heat to low and stir in cheese. Before serving, top with dollops of ricotta cheese and basil, if desired.
If you have time, let the dish rest a few minutes before serving. This will allow some of the moisture to redistribute and give you a thicker sauce.
Serve with 2 cups leafy greens and a drizzle of balsamic vinegar.
Per serving: Calories 480, Fat 19 g (Saturated 9 g, Trans 0.4 g), Cholesterol 85 mg, Sodium 590 mg, Carbohydrate 42 g (Fiber 6 g, Sugars 8 g), Protein 36 g.
