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One pot wonder

Ground Beef Skillet Lasagna

with Kale, Zucchini & Creamy Ricotta Cheese

Cooking time

45 minutes




640 /serving

Preparing a homemade lasagna is often a labour-of-love scenario. So we’ve engineered a way to make the whole process effortless without skimping one inch on flavour. You simply sauté zucchini, kale and ground beef, then combine with broken-up noodles, crushed tomatoes and aromatics, and let it all simmer gently away right there on the stovetop. Heaping spoonfuls of ricotta and a generous sprinkling of mozzarella top it off. Then flash the works under the broiler and you’re set to impress with your cooking prowess.

We will send you:

  • 340g Ground beef
  • 3 Garlic cloves
  • 1 Onion (or shallot)
  • 2 Zucchini
  • 1 Bunch of basil
  • 796ml Crushed tomatoes (canned)
  • 187.5g Lasagna sheets
  • 100g Ricotta
  • 120g Grated mozzarella
  • ½ Bunch of kale
  • 19g Alla Romana spices (sugar, sea salt, spices, garlic, onion, paprika, sunflower oil)

Contains: Milk, Wheat

You will need:

Large, high-sided, oven-safe pan
Olive oil
Salt & pepper (S&P)
Total Fat
26 g
Saturated Fat
11 g
1010 mg
Total Carb
65 g
16 g
41 g
9 g
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Mise en place
Quarter the zucchini lengthwise; thinly slice crosswise. Remove the kale leaves from the stems; roughly chop the leaves. Halve, peel and small-dice the onion. Mince the garlic. Pick the basil leaves off the stems. Break the lasagna sheets into 2-inch pieces.
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Sauté the vegetables & cook the beef
In a large, high-sided, oven-safe pan, heat a drizzle of olive oil on medium-high. Sauté the onion, stirring frequently, 2 to 3 min., until softened. Add the garlic and sauté, 30 sec. to 1 min., until fragrant. Add the beef; season with ¾ of the spices and S&P. Cook, breaking up the meat, 4 to 6 min., until browned. Add the zucchini and kale; season with S&P. Cook, stirring frequently, 2 to 3 min., until the vegetables begin to soften and the beef* is cooked through.
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Prepare the skillet lasagna
Preheat the oven to broil. Roughly chop the basil. To the pan of vegetables and beef, add the lasagna sheets. Stir in the tomatoes and 3 cups water. Bring to a boil, then reduce the heat to simmer. Cover and cook, stirring occasionally, 18 to 22 min., until the lasagna is al dente and the sauce has thickened. Stir in ½ the basil.
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Broil the skillet lasagna
In a medium bowl, combine the ricotta and 1 tbsp olive oil; season with the remaining spices and S&P. Top the skillet lasagna with spoonfuls of the ricotta mixture and the mozzarella. Transfer to the oven and broil, 2 to 3 min., until golden brown.
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Plate your dish
Divide the skillet lasagna between your bowls. Garnish with the remaining basil. Bon appétit!

*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.