Lasagna Skillet

• 1 pound Ground Beef (I Used 93/7)
• 1 cup Diced Onion
• 1 clove Garlic, Minced
• 1 whole Small Zucchini, Diced
• 1 jar Pasta Sauce (24 Ounce Jar) Plus 1/2 Jar Of Water To Wash Out Jar
• 1 whole Bay Leaf
• 1 teaspoon Dried Basil
• 1/2 teaspoons Dried Oregano
• Salt And Pepper, to taste
• 1 pound Short Cut Pasta (I Used Cavatappi)
• 3 Tablespoons Butter
• 1/2 cups Ricotta Cheese
• 2 cups Grated Mozzarella Cheese, Plus More For Garnish If Desired
• Chopped Parsley For Garnish

1. Bring a large pot of water to boil.
2. Salt water and stir in pasta.
3. While pasta is cooking, heat a very large skillet to medium high heat.
4. Break meat apart in hot pan and cook until brown.
5. Stir in onions, garlic and zucchini.
6. Saute 5-6 minutes or until onions are tender.
7. Stir in pasta sauce, water and seasonings.
8. Simmer until pasta is done.
9. Cook pasta until al dente (according to package instructions for al dente).
10. Drain and immediately return pasta to cooking pot.
11. Stir in butter, ricotta cheese and mozzarella cheese until well incorporated and cheese starts to melt.
12. Remove bay leaf from pasta sauce.
13. Pour entire pot of pasta into hot sauce and stir to coat everything thoroughly.
14. Top with more cheese if desired and serve hot topped with a bit of fresh parsley.

ground beef, onion, clove garlic, zucchini, pasta sauce, bay leaf, basil, oregano, salt, pasta, butter, ricotta cheese, mozzarella cheese, parsley

Taken from tastykitchen.com/recipes/main-courses/lasagna-skillet/ (may not work)